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Spicy Vegetables Over Rotini Pasta


A combination of spicy peppers, asparagus, corn and tomatoes is wonderful over pasta. Rotini* pasta holds the sauce nicely. Not only is this dish tastly, it's pretty.

Ingredients

2 small jalapeno peppers, seeds removed and julienned
1 small Bermuda onion, chopped
1 lb fresh baby asparagus, remove tougher stems only
1-15 oz can of whole kernel corn, drained
1 very ripe large sized tomato, or three large plum tomatoes, sliced
1/4 stick unsalted butter
1/2 cup freshly grated romano cheese
Salt and pepper to taste
Olive oil for sauteing
Enough cooked pasta to serve four

Directions

Cook pasta, drain and add a little oil to keep from sticking together. Set pasta aside. Save 1 cup of pasta water.

Pour oil into skillet and heat. Heat Add peppers and onion, saute until just tender, then add asparagus and corn to skillet. Cover and steam for 5 minutes. Add tomatoes, butter and and 1 cup of pasta water. Continue cooking to a light simmer. Add salt and pepper to taste. Stir, cover and remove from heat will thicken slightly.

Plate pasta in a large serving dish and spoon vegetables over pasta. Sprinkle grated cheese over dish and serve with baked or broiled chicken.

Makes about 4 servings.

A dry white wine goes well with this.

Hints
*Rotini is the twisted, spiraled, corkscrew-shaped pasta.
*Make a salad from leftovers by shredding chicken and tossing with the spicy vegetables and pasta. Add a little olive oil, toss and chill. Place individual servings in a lettuce leaf.

Recommended cookbook: Looking for a good pasta cookbook? Ask yourself what's in a name and the answer would be, On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind. Available from Amazon.


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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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