Spring Vegetable Pasta

10 oz of Short Cut Pasta such as penne, bow ties
2 Zucchini, diced
1 Yellow Squash, diced
4oz of Asparagus, trimmed and diced
4oz of Button Mushrooms, quartered
2 cups of Broccoli Florets
1 Red or Orange Bell Pepper, diced
2 cups of Halved Cherry Tomatoes
4 Cloves of Garlic
2 Tbsp of Olive Oil
2 Tbsp of Unsalted Butter
3 cups of Baby Spinach
Fresh Chopped Basil
½ cup of Freshly Grated Parmiggiano
Salt and Pepper, to taste


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