- In a large pot of boiling, salted water cook the pasta according to directions.
- Meanwhile, heat EVOO in a large skillet over medium-high heat. Add onions and garlic scapes, sauteing until soft. Add asparagus, Romano beans, and tomatoes and cook for approx 5 minutes. Add spinach leaves and saute until wilted.
- Drain pasta and add to the vegetables along with dried oregano. Stir well over medium-high heat to combine all ingredients. Remove from heat and serve with freshly ground black pepper and salt to taste!
Wednesday, June 23, 2010
Springtime Pasta with Asparagus & Spinach
We received fresh spinach, asparagus, herbs, hot house tomatoes and garlic scapes in our 3rd CSA basket! These ingredients, some chopped onions, a can or romano beans and pasta completed this meal!! The best part is that there was no need for a sauce of any kind as the romano beans are soft and creamy once cooked. When tossed with the pasta, they coated all the ingredients like a sauce!
SPRINGTIME PASTA WITH ASPARAGUS & SPINACH
1 tbsp EVOO
1 onion, chopped
4 garlic scapes finely chopped
6 spears of asparagus snapped into 1" pieces
3 handfuls of fresh spinach leaves
2 chopped fresh tomatoes
1 can of Romano beans, rinsed and drained
2 tsp of dried oregano
250 g of your favourite pasta (I used rotini so the ingredients would hold on to each piece!)