| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fresh pasta sheets |
| 2 |
tb |
Olive oil |
| 1 |
c |
Sweet corn kernels |
|
|
Salt |
|
|
Freshly ground white pepper |
| 3/4 |
lb |
Assorted baby vegetables; (such as patty pans, |
|
|
; zucchini, peppers, |
|
|
; carrots, button |
|
|
; shiitakes, etcup) |
|
|
; sliced in half |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Fresh spinach leaves; thinly sliced |
|
|
; (packed) |
|
|
Drizzle of White Truffle Oil |
| 4 |
oz |
Grated Parmesan Reggiano cheese |
| 1 |
sm |
Fresh truffle; optional |
| 1 |
tb |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
1. Bring a pot of salted water to a boil.
2. Tear the pasta into small 1 inch pieces. Add pasta to the water. Cook
until pasta is tender , about 4 to 5 minutes.
3. Drain the pasta thoroughly. Toss pasta with 1 tablespoon of the olive
oil. Season with salt and pepper.
4. In a large saute pan, over medium heat, add the remaining olive oil.
5. Add the corn. Season with salt and pepper. Saute for 2 minutes. Add the
baby vegetables. Season with salt and pepper. Saute for 3 minutes. Add the
garlic and spinach. Continue to saute for 3 minutes.
6. Remove from the heat. Toss the pasta with the vegetables, drizzle of
truffle oil and 1/2 cup of the cheese. Season with salt and pepper.
7. To serve, mound the pasta in the center of four plates. Sprinkle each
pile of pasta with the remaining half cup of cheese. Garnish each with the
shaved truffles and parsley.
Yields 4 servings.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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