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Salad Bar Pasta With Parmesan Shavings

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  Parmesan cheese 2 Ounce (1 Chunk)
  Fresh spinach leaves 1 Cup (16 tbs), cut into 1/2-inch strips (Packed)
  Tomatoes 1 1⁄2 Cup (24 tbs), cut into 1/2-inch pieces (2 Medium Pieces)
  Canned garbanzo beans 1⁄2 Cup (8 tbs), drained, rinsed (Chickpeas)
  Chopped fresh basil/2 teaspoons dried basil 2 Tablespoon
  Broccoli florets 1 Cup (16 tbs), cut into 1/2-inch pieces
  Cauliflower florets 1 Cup (16 tbs), cut into 1/2-inch pieces
  Angel hair pasta 1⁄4 Pound, broken in thirds (Also Called Dried Capellini Pasta)
  Olive oil 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Fill a 4-quart saucepan with salted water and bring to a boil.
Meanwhile, with a vegetable peeler, shave parmesan cheese into long thick strips.
Place spinach in a colander in the sink and place tomatoes, garbanzo beans, and basil in a large bowl.
When water comes to a boil, add broccoli, cauliflower, and pasta.
Boil until pasta is tender to the bite, 2 to 4 minutes.
Drain in colander over spinach and transfer to the bowl with the tomatoes.
Add olive oil, lemon juice, salt and pepper to taste.
Add cheese and toss well.

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