Guest guest Posted May 27, 1999 Report Share Posted May 27, 1999 * Exported from MasterCook * Springtime Pasta Recipe By : 1,000 Vegetarian Recipes, Carol Gelles, pg. 191 Serving Size : 4 Preparation Time :0:00 Categories : 1,000 Vegetarian Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces rigatoni or other medium size pasta 2 tablespoons olive oil 2 cups chopped asparagus -- (1 1/2 " pieces) 1 cup sugar snap peas 2 cloves garlic -- minced 1/2 cup chopped oil-marinated sun-dried tomatoes 1/4 cup dry white wine 2 tablespoons capers 1/2 cup grated Parmesan cheese -- (optional) Cook the pasta according to package directions. Drain. In a large skillet, heat the olive oil over medium-high heat. Add the asparagus, peas, and garlic; cook, stirring, until vegetables are tender-crisp, about 4 minutes. Add the tomatoes, wine, and capers. Cook, stirring, 30 seconds. Add the drained pasta; cook, tossing until pasta is heated through. Remove from heat; add Parmesan, if desired, and toss. Variation: Use snow peas if you can't find sugar snap peas. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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