No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

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:

1. 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.