Gluten Free Farfalle with Asparagus and Zucchini
Recipes
Ingredients
- 1 bunch asparagus, sliced in 1-inch pieces
- 1-2 small zucchini, sliced in large pieces on an angle
- 1-2 spring onion, sliced in strips
- 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1 tablespoon dry white wine
- Salt to taste
- 12 oz. box jovial Gluten Free Brown Rice Farfalle
- ½ cup grated Parmigiano Reggiano Cheese
Instructions
- Soak the asparagus, zucchini and onions in cold water for 5 minutes to remove dirt. Drain well.
- Bring 3 quarts of water to a rolling boiling a large saucepan. Add 1 tablespoon salt, or the amount desired.
- In a large skillet, cook the garlic and 2 tablespoons of olive oil on low heat for 1 minute, being careful not to burn the garlic. Turn the heat up to high, add the vegetables and cook for 6-8 minutes, stirring frequently.
- Add the white wine and cook for 1 minute.
- Add the pasta to the saucepan and cook for 6 minutes.
- Ladle some cooking water in the skillet to keep the vegetables moist.
- Use a slotted spoon to transfer the cooked pasta to the skillet. Stir fry the pasta with vegetables for 1 minute, adding more cooking water as needed.
- Turn of the heat, add the remaining tablespoon of olive oil and grated cheese and stir to combine.
- Serve hot from the skillet with more grated cheese at the table.
Tips
Recipe Notes: This basic cooking method can be used with other vegetables like mushrooms, broccoli or peppers. If you want to add protein to the dish, cook dices of chicken, turkey, beef, salmon or shrimp with the garlic and then add the vegetables.
