Pasta Verde
Pasta Verde
Submitted by Chef Mike Kenat, Guest Chef
Potatoes, Pastas and Grains
Ingredients
- 1 pound pasta of choice, cooked al dente
- 2 tablespoons Fustini's Basil Crush olive oil
- 1 tablespoon Fustini’s Meyer Lemon olive oil
- 4 ounces arugula
- 1/2 cup zucchini, small diced
- 1/2 cup red pepper, small diced
- 3 tablespoons green onions, sliced
- 1 teaspoon parsley, minced
- 1 teaspoon basil, chiffonade
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Directions
- In a large sauté, pan under medium heat, add Fustini&rsquo,s Meyer Lemon Olive Oil and Fustini&rsquo,s Basil Olive Oil. Add red peppers and begin to sweat for a minute. Then add zucchini. Add pasta, arugula, and green onions and begin to cook until pasta is heated up. Add basil, parsley, and Parmesan cheese and mix well until fully incorporated. Season with salt and pepper and serve immediately.
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