Ingredients
- 8 oz. asparagus (cook 3 mins in microwave then cut into pieces)
1 plum tomato, diced
6 scallions, cut on angle into sort of large pieces
1 cup sugar snap peas (cook 3 mins in microwave)
2 cups baby spinach leaves
1 clove garlic minced
1 T olive oil
1/4 cup ricotta salata or shredded part skim mozzarella
1 lb. whole wheat penne pasta, cooked as per directions on box, then drained and returned to pan
Description
From Sal Argento, Executive Chef, L&M Hospital
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter