This is a very simple pasta dish that I make throughout the summer with whatever fresh vegetables catch my eye at the grocery store or market. Cipriani sells a really thin tagliatelle that works well for these lighter pasta dishes. I usually saute or boil most of the vegetable individually, so they’re all cooked right (I prefer them with a little bite). In this case, I boiled artichokes and cubed the hearts, sauteed corn and peas in olive oil and butter, and added fresh basil and crushed red pepper flakes at the last minute.
Related posts:
- Pasta with Duck Ragu and Shaved Brussel Sprouts This is a hearty fall pasta that is very easy...
Related posts brought to you by Yet Another Related Posts Plugin.
