~ Kaleidoscope tulip
SPRING RAINBOW PASTA
~ a myriad of lovely colors and delicious flavors
1 lb. linguine or fettucini
2-3 Tbsp. extra-virgin olive oil
1 tsp. Lawry's Seasoned pepper
2 thick sliced red onions in strips
3 cloves minced garlic
1 julienne sliced red pepper
1 julienne sliced orange pepper
1 julienne sliced yellow pepper
1 lb. diagonally sliced trimmed asparagus
6 plump seeded and diced plum tomatoes.
1 Tbsp. chopped fresh green basil
freshly ground black pepper
3 additional Tbsp. extra-virgin olive oil
additional slivers of fresh green basil for garnish
freshly grated Parmesan cheese
- While pasta water is coming to a rolling boil, saute onions in olive oil. Add Lawry's Seasoned pepper that will help caramelize the onions. When turning brown, add garlic, and cook 1 minute.
- Add peppers and asparagus and cook until crisp tender. Add tomatoes and cook until heated through. Add basil and cracked pepper.
- Heavily salt the pasta water, like the sea, and cook pasta al dente. Drain, coat with olive oil and serve in large heated pasta bowl. Top with additional slivers of fresh basil and plenty of freshly grated Parmesan cheese. (4 servings)