Salad Bar Pasta With Parmesan Shavings
|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|
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.