A Taste Of Spring Pasta


    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


From Sal Argento, Executive Chef, L&M Hospital

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