Tuesday, June 19, 2012

Pasta Primavera

YUM, fresh, light and so flavorful. My dearest Jessica and I thoroughly enjoyed this

6 oz Big shell pasta
3 TBS olive oil
2 cloves garlic minced
1 tsp red pepper flake
1 small yellow squash sliced in half then cut into half moons
1 small zucchini cut in half then sliced into half moons
8 oz asparagus, trimmed and cut into 1" pieces
1 Bell pepper, sliced into strips
4 oz green beans trimmed and cut into 1" pieces
2 cups cherry tomatoes
1/4 fennel bulb grated as well as about 1 TBS chopped fennel fronds
2-3 TBS lemon juice
1 TBS chopped fresh mint
fresh shredded Parmesan Reggiano

Cook pasta according to package directions, al dente
In a large skillet heat oil with garlic and red pepper flake, add green beans and cook 2 minutes, then add asparagus, pepper and squash and cook just until crisp tender 5 minutes or so. Toss all ingredients together in a serving bowl. 

We chose to add the cheese, this was SO scrumptious! Very spring and delicious flavor notes

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