Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Capellini Prima Vera with Parmesan Shavings


Salt and pepper to taste
4 Tablespoons olive oil
1/2 Cup garbanzo beans
4 Ounces capellini, broken in thirds
1 Chunk Parmesan cheese, (about 1 1/2- to 2-ounces)
4 Tablespoons fresh lemon juice
1 Cup broccoli flowerets, cut into 1-inch pieces
1 Cup cauliflower flowerets, cut into 1-inch pieces
1 Cup packed fresh spinach leaves, cut into 1/2-inch wide strips
2 Tablespoons chopped fresh basil or 2 teaspoons dried
1 1/2 Cups chopped tomato, cut into 1/2-inch pieces (2 medium tomatoes)

Fill a 4-quart saucepan with salted water and bring to a boil.

Meanwhile, with a vegetable peeler, shave Parmesan cheese into long thick strips.

Place spinach in a colander in the sink. Place tomatoes, garbanzo beans, and basil in a large bowl.

When water comes to a boil, add broccoli, cauliflower and pasta. Cook according to package directions until pasta is tender to the bite.

Drain in colander over spinach and transfer to the bowl with the tomatoes. Add olive oil, lemon juice, salt , pepper and cheese and toss well. Serve immediately.

Makes: 4 servings

The fresh vegetables cook in the pot along with the pasta. If desired, you can substitute shredded Parmesan for the shavings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.