PASTA
WITH ASPARAGUS AND BABY SPINACH
4 servings
10 to 12 ounces pasta, any short shape
1 pound fresh asparagus
2 tablespoons olive oil
2 to 3 cloves garlic, minced
6 to 8 ounces fresh spring baby spinach leaves well rinsed
1/2 cup grated fresh Parmesan or crumbled feta cheese,
Salt and freshly ground pepper to taste
1. Cook the pasta according in plenty of rapidly simmering water, then
drain.
2. Meanwhile, trim woody ends from the asparagus. Cut the spears into
2-inch long pieces and set aside.
3. Heat the oil in a small skillet and add the garlic. Saute briefly
over low heat until golden. Add the asparagus and a small amount of
water. Cover and steam until the asparagus is just tender. Add the
spinach, cover, and steam very briefly just until wilted down slightly.
4. Combine the pasta with the asparagus and greens mixture and cheese
in a serving bowl and toss well. Season with salt and pepper and serve
at once.
For more recipes or a previous Recipe of the Week, look under
individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE