Biaggi’s Pasta Primavera
1 lb. farfalle pasta (bowtie)
½ cup. olive oil
1 Tbl minced garlic
1 cup white wine
¼ cup oven-roasted or sun-dried tomatoes
8 - 10 large shrimp
1 cup fresh spinach leaves
½ cup zucchini, chopped
½ cup yellow squash, chopped
¼ cup red peppers, chopped
¼ cup green peppers, chopped
½ cup asparagus, chopped and blanched
1 cup French green beans, chopped and blanched
Salt & pepper to taste
Prepare pasta in boiling water and keep to the side. Prepare asparagus and green beans and keep to the side.
Heat olive oil over medium-high heat. Add garlic and shrimp and toss together in pan. Add squash, zucchini and red peppers and toss all together, sautéing for just under a minute. Add white wine and sauté for approximately 1 minute. Add pasta and remaining ingredients (including the asparagus and green beans) and sauté for another 2-3 minutes. Pasta is ready when the spinach begins to wilt.
Serve in large bowl or individual pasta dishes and garnish with fresh Parmegiano Reggiano cheese.