Long Fusilli Primavera
Light and Refreshing, pasta with lemon, garlic, broccoli rabe, roasted tomato and aspargus with fresh mozzarella and or asiago cheese
Servings: 4
Calories: 181kcal
Equipment
- pasta pot
- saute pan
- strainer
Ingredients
- 1 tbsp chives chopped
- 1 tbsp parsley chopped
- 1 cup broccoli rabe trimmed, blanched and shocked
- ¾ cup tomato, grape roasted
- 2 oz garlic roasted
- ½ cup asparagus blanched shocked
- 1 oz lemon juice
- ¼ cup fresh mozzarella option, 1/4 cup shredded asiago cheese
- 2 oz olive oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cut mozzarella into small chunks about 1/2 in by 1/2 inch, roast tomato in oil salt, and pepper at 400 degrees for 20-30 minutes, roast peeled garlic cloves in oil in the oven for 20-30 minutes they should be tender
- Get water on for pasta, bring to a boil, cook pasta according to instructions for pasta
- In saute pan, add 1 oz of oil the garlic was roasted in the pan. Use medium-high heat saute asparagus, roasted tomatoes, broccoli rabe in the saute pan
- Mash cold garlic into the pan with the vegetables
- Add lemon juice and hot pasta to the pan with other ingredients, toss or stir, add remaining oil, salt, pepper, and herbs.
- Add cut cheese, stir and cover 2 - 3 minutes
- Once heated and cheese is melted serve
Nutrition
Serving: 8oz | Calories: 181kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 343mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 1mg