Pasta Primavera

Bravo! Cucina Italiana Recipe

1/2 ounce olive oil
1 tablespoon caramelized onions
1/2 teaspoon garlic, chopped
2 ounces red peppers, roasted & diced
2 ounces grape tomatoes, halved
2 ounces of broccoli, blanched
1/2 teaspoon rosemary, chopped
2 ounces vegetable stock
1 teaspoon lemon juice, freshly squeezed
2 ounces Reggiano Cheese, grated
2 dollops herb butter
7 ounces campanelle pasta
1 ounce spinach
1 tablespoon pesto bread crumbs
1 tablespoon feta cheese
salt & pepper to taste

In a saute pan, heat oil. Add caramelized onions and garlic, saute. Add roasted red peppers, grape tomatoes, broccoli and rosemary, saute. Add vegetable stock, lemon juice and Reggiano cheese. Toss and heat through. Season with salt and pepper to taste. Finish with herb butter. Stir to combine.
Heat Campanelle pasta in boiling water until cooked. Drain well and add to pan along with spinach. Toss well to coat pasta. Place in pasta bowl. Garnish with bread crumbs and feta cheese.

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