SAUTEED PRIMAVERA VEGETABLES

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Ingredients:

  • As needed EVOO

  • 3 cloves garlic, sliced
  • 1 head shallot, minced
  • 1 cup asparagus, blanched, bias cut
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red and yellow bell pepper, minced
  • ½- 1 cup grated parmesan cheese

Method:

Heat oil in large sauté pan; add garlic and shallots; cook until aromatic; add vegetables and cook to heat through; place on top of cooked pasta; garnish with parmesan cheese.




TO RECIPES

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