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Salad Bar Pasta With Parmesan Shavings

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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