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Category: PASTA
Prep Time: Cook Time: Total Time:
My home grown herbs are ready for use! This light tasty pasta dish is so versatile that you can make it with virtually any fresh veggie ingredient, I used our favorite veggies, but use your imagination the sky is the limit!
Serves 4-6
Ingredients
8 oz of your favorite shaped pasta-cooked according to directions and drained
1 cup baby carrots cut into thirds
1 small onion cut in half and thinly sliced
3 cloves of garlic pressed or minced or 1/2 teaspoon granulated garlic
1 pound of fresh broccoli, spears separated but not cut too small, use the stems by peeling the tough outer edges and cutting the stems into 1" chunks.
½ cup black olives-your favorite kind
½ cup julienned sun-dried tomatoes in oil-save oil for pasta sauce
1 large fresh tomato diced
¼ cup white wine-optional
1 cup chicken stock
1 cup crumbled ricotta salata cheese or feta cheese
8 oz sliced fresh mushrooms
1 cup chopped fresh spinach
¼ cup grated pecorino romano or parmesan cheese
2 tablespoons chopped variety of fresh herbs, basil, oregano, chives, marjoram, parsley, thyme
Directions:
Cook pasta according to the package directions to your desired tenderness, drain and set aside.
1. Over medium high heat in a large deep skillet, add the oil from the sun-dried tomatoes, mushrooms and the onions, sauté until browned and tender. Add the garlic sauté another 2 minutes stirring often to keep the garlic from burning.
3. Add the wine and the chicken broth to the skillet to deglaze the pan by stirring several times to get any brown yummy goodness off of the bottom.
4. Add the broccoli and carrots-cook for approximately 3 minutes or until tender crisp.
5. Add the sun-dried tomatoes, olives , spinach and fresh tomatoes give it another quick stir and cook for 1-2 minutes.
6. Add the ricotta salata or feta, grated cheeses and fresh herbs.
7. Pour over the cooked pasta and serve with additional grated cheese.
Note: to make this creamy add a dollop of mascarpone cream or a splash of half & half to taste.
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WEEK NIGHT PASTA AL FRESCO
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Category: PASTA
Prep Time: Cook Time: Total Time:
My home grown herbs are ready for use! This light tasty pasta dish is so versatile that you can make it with virtually any fresh veggie ingredient, I used our favorite veggies, but use your imagination the sky is the limit!
Serves 4-6
Ingredients
8 oz of your favorite shaped pasta-cooked according to directions and drained
1 cup baby carrots cut into thirds
1 small onion cut in half and thinly sliced
3 cloves of garlic pressed or minced or 1/2 teaspoon granulated garlic
1 pound of fresh broccoli, spears separated but not cut too small, use the stems by peeling the tough outer edges and cutting the stems into 1" chunks.
½ cup black olives-your favorite kind
½ cup julienned sun-dried tomatoes in oil-save oil for pasta sauce
1 large fresh tomato diced
¼ cup white wine-optional
1 cup chicken stock
1 cup crumbled ricotta salata cheese or feta cheese
8 oz sliced fresh mushrooms
1 cup chopped fresh spinach
¼ cup grated pecorino romano or parmesan cheese
2 tablespoons chopped variety of fresh herbs, basil, oregano, chives, marjoram, parsley, thyme
Directions:
Cook pasta according to the package directions to your desired tenderness, drain and set aside.
1. Over medium high heat in a large deep skillet, add the oil from the sun-dried tomatoes, mushrooms and the onions, sauté until browned and tender. Add the garlic sauté another 2 minutes stirring often to keep the garlic from burning.
3. Add the wine and the chicken broth to the skillet to deglaze the pan by stirring several times to get any brown yummy goodness off of the bottom.
4. Add the broccoli and carrots-cook for approximately 3 minutes or until tender crisp.
5. Add the sun-dried tomatoes, olives , spinach and fresh tomatoes give it another quick stir and cook for 1-2 minutes.
6. Add the ricotta salata or feta, grated cheeses and fresh herbs.
7. Pour over the cooked pasta and serve with additional grated cheese.
Note: to make this creamy add a dollop of mascarpone cream or a splash of half & half to taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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