Guest Author - Vannie Ryanes
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.
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
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.
*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.