Summer baby vegetable pasta rags

1 servings

Ingredients

Quantity Ingredient
½ pounds Fresh pasta sheets
2 tablespoons Olive oil
1 cup Sweet corn kernels
Salt
Freshly ground white pepper
¾ pounds Assorted baby vegetables; (such as patty pans,
; zucchini, peppers,
; carrots, button
; shiitakes, etcup)
; sliced in half
1 tablespoon Chopped garlic
2 cups Fresh spinach leaves; thinly sliced
; (packed)
Drizzle of White Truffle Oil
4 ounces Grated Parmesan Reggiano cheese
1 small Fresh truffle; optional
1 tablespoon Finely chopped fresh parsley leaves

Directions

1. Bring a pot of salted water to a boil.

2. Tear the pasta into small 1 inch pieces. Add pasta to the water. Cook until pasta is tender , about 4 to 5 minutes.

3. Drain the pasta thoroughly. Toss pasta with 1 tablespoon of the olive oil. Season with salt and pepper.

4. In a large saute pan, over medium heat, add the remaining olive oil.

5. Add the corn. Season with salt and pepper. Saute for 2 minutes. Add the baby vegetables. Season with salt and pepper. Saute for 3 minutes. Add the garlic and spinach. Continue to saute for 3 minutes.

6. Remove from the heat. Toss the pasta with the vegetables, drizzle of truffle oil and ½ cup of the cheese. Season with salt and pepper.

7. To serve, mound the pasta in the center of four plates. Sprinkle each pile of pasta with the remaining half cup of cheese. Garnish each with the shaved truffles and parsley.

Yields 4 servings.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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