Italian Colors Pasta Toss |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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One of the first dishes to be served at IAN's Farm Market Cafe starting this summer at farmers markets in the Madison, Wisconsin area. Quick and easy to pick up 75% of the ingredients that morning at the market and to serve Brunch for vendors, participants, and customers. The directions incorporate some general instructions on stepped up preparation of some ingredients. Ingredients:
1 cup vegetable broth |
1 cup red sun-dried tomato |
1 cup white uncooked orcchiette pasta |
1 red bell pepper |
1 tablespoon olive oil |
1/4 teaspoon crushed red pepper flakes |
1 garlic clove, minced |
1 green spinach, rinsed, bite-size |
1/4 cup parmesan cheese |
Directions:
1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place orcchiette pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
3. Place the red bell pepper in a skillet over high heat. Roast 10 minutes turning often, remove and place in paper bag for 15 minutes. Scrap burned skin off, deseed, remove stems and coarsely chop.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, bell pepper and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes and bell pepper. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture. Serve with Parmesan cheese.
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