Ingredients
1 lb (450 g) penne 3 cups broccoli florets 2 cups asparagus tips 1 cup snow peas, trimmed 2 large carrots, peeled and julienned 2 tbsp chopped basil or oregano 1/3 cup red wine vinegar 1 tbsp Dijon mustard 1 garlic clove, peeled and minced salt and freshly ground black pepper 1/2 cup extra virgin olive oilDescription
Almost Any Spring Vegetable Can Be Used—for A Change, Try Peas Or Diced Zucchini In Place Of The Broccoli And Asparagus.
IVillage
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