Agata's Sicilian Spring Pasta

March 23 2016

INGREDIENTS
1 lb Bag A&V Penne Rigate
4 medium zucchini, sliced
6 Asparagus Chopped
6 cherry tomatoes cut in ½
½ cup of fresh or frozen peas
1 garlic clove, chopped
1 shallot chopped
½ cup fresh mint
⅓ cup fresh basil
1 cup chicken stock
parmigiano reggiano, salt, pepper, to taste
Agata & Valentina Extra Virgin Olive Oil (for pan)

PREPARATION

Bring 4-6 quarts of water to a rolling boil. Add salt to taste, if desired. Add the contents of the package of pasta to boiling water. Stir gently. return to a boil. For "Al Dente" pasta, cook approximately 6 minutes. Drain pasta once done and set aside.
In the meantime, while the pasta is cooking, add a little oil to your pan and sauté the shallots and garlic together, add the zucchini and let it cook for about 1-2 minutes then add the asparagus, chopped cherry tomatoes, and peas. Let it cook for about 5-10 more minutes. Add in the chicken stock. After you drain your pasta, add it to your sauté pan and toss with veggies. Finish with fresh mint, basil and parmigiano reggiano and a touch of fresh ground pepper. Buon Appetito!

Agata's Sicilian Spring Pasta