Basil Garlic Sea Shell Pasta with Garden Vegetables
Recipe contributed by Kristine H. of Gulf Breeze, FL
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle’s Basil Garlic Sea Shells
2 medium heads of broccoli
4 banana peppers
1 each: sweet red, yellow and orange peppers
2-3 cups cherry tomatoes
1 small zucchini
1 small yellow squash
2 cups red cabbage
6 green onions
2 avocados, sliced
6 cloves garlic, minced
1 cup freshly grated Parmesan cheese
Salt & pepper, to taste
Zesty Italian Vinaigrette:
1 cup vinegar
1-1/3 cup extra virgin olive oil, plus additional for pasta
2 tablespoons water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey
1 tablespoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoon salt
Instructions:Â
- Mix all ingredients for the Zesty Italian Vinaigrette together and set aside.
- Cook the pasta in large pot of boiling salted water, stirring occasionally, until just tender, but still firm, about 10-12 mins. Drain and rinse with cool water. Transfer to bowl and top with desired EVOO (this will prevent the noodles from sticking together). Mix well and refrigerate.
- Chop all vegetables (except avocado) into bite-sized pieces and mix together in a large serving bowl. Add garlic and pasta to vegetables and stir gently.
- Pour 2 Cups of the vinaigrette and Parmesan cheese over the pasta-vegetable mixture and toss. Place avocado slices on top and add salt & pepper, to taste. Serve and enjoy!