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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Pasta dish packed with flavor, from Chef Garrett of Knoxville restaurant, The Downtown Deli, as presented on local news. Ingredients:
4 cups cooked pasta (penne or rotini work best) |
3/4 cup chicken stock |
1 t. sun dried tomatoes, plumped & chopped |
1 clove garlic, minced |
1 tsp. black olives, chopped |
1 cup spinach leaves, cleaned & stemmed |
3/4 cup fresh asparagus tips, blanched |
3 oz. fresh mozzarella, diced |
2 oz. grated parmesan cheese |
3/4 cup heavy cream |
2 t. fresh basil |
pinch oregano |
salt & freshly ground black pepper to taste |
Directions:
1. In shallow saucepan, bring chicken stock to boil.
2. Add tomato, garlic; cook 2 minutes.
3. Add cream; cook 1 minute.
4. Add spinach, asparagus and cheeses.
5. Allow cheeses to melt through.
6. Add pasta, toss and warm through.
7. Add herbs and olives, salt and pepper to taste.
8. Present on warm serving platter.
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