Rory's Pasta Primavera

Published 05/27 2014 02:25PM

Updated 05/27 2014 05:32PM

1 pound angel hair
1/2 red bell pepper, thinly sliced
1/2 onion, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 cup white wine
1/2 a bunch asparagus, cut into 1-inch pieces
1/2 cup frozen baby peas, thawed
2 teaspoons minced garlic
4 tablespoons extra-virgin olive oil
12 cherry or miniature heirloom tomatoes
1/2 stick unsalted butter
1 teaspoon finely grated fresh lemon zest
2 oz finely grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh basil

1.  In a large pot filled with salted water,  boil pasta according to package.
2.  In a large sauté pan, heat oil to medium heat add, onions and peppers and asparagus sauté until slightly tender
3.  Add garlic and white and butter, let slow simmer for a few minutes
4.  Add peas and tomatoes, stirring gently until tomatoes get slightly soft
5.  Add parsley, basil and lemon zest
6.  Place cooked pasta into vegetable mixture and finish with Parmigiano reggiano cheese
7.  Serve with a great bread and Chardonnay

Find More of Rory's Tips & Recipes at:

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega


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