Farmers’ Market Pasta
Ingredients:
Your favorite pasta
1 cup slice mushrooms
Olive Tap Garlic Olive Oil
Olive Tap Hot Pepper Olive Oil
1 small onion, chopped
1 cup asparagus or green beans, cut
1 cup cauliflower florets
1 yellow squash, sliced
1 red or green pepper, sliced
1 cup carrots, sliced or shredded
2 tomatoes, coarsely chopped
3 tbsp. flat parsley, finely chopped
1/3 cup Parmigiano Reggiano, grated
Directions:
Cook pasta “al-dente.”
Coat frying pan with Garlic Olive Oil. Add a few drops of the Hot Pepper Oil to taste. Saute onion for 2-3 min. Add mushrooms and saute 2 minutes. Add asparagus/green beans, cauliflower florets, squash, pepper and carrots. Cover and cook 3-4 min. Add
tomato, and salt & pepper. Cook for 1 minute.
Serve over pasta. Top with parsley and Parmigiano and serve immediately.
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Chef Pat's Pasta with Lemon Oil Dressing