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A sassy toss of garden vegetables, pasta,
Asiago cheese and vermouth with a dash of red pepper flakes.
Gazpacho Pasta
- 6 ounces spaghetti, uncooked
Vegetable cooking spray
1 cup broccoli flowerets
1 cup thinly sliced carrots
1 cup sliced zucchini
1/4 cup sliced onion
1 small sweet yellow pepper, cut into julienne strips
1/2 cup sliced cucumber
1/2 cup sliced fresh mushrooms
1 small tomato, cut into 8 wedges
2 tablespoons dry vermouth
1/4 cup plus 2 tablespoons grated Wisconsin Asiago or Parmesan
cheese
1 tablespoon minced fresh parsley
1/4 teaspoon sweet red pepper flakes
- Cook pasta according to package directions,
omitting salt and fat. Drain and set aside.
- Coat a large non-stick skillet with cooking
spray; place over medium heat until hot. Add broccoli and next
3 ingredients; sauté 4 minutes.
- Add pepper strips, cucumber and mushrooms;
sauté 4 minutes.
- Add pasta, tomato and vermouth; toss gently.
Cook until thoroughly heated.
- Sprinkle with freshly grated Wisconsin
Asiago or Parmesan cheese, or a blend of both varieties, plus
parsley and pepper flakes; toss gently.
- Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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