Asparagus And Penne Vinegarette Recipe
Servings: 1
Ingredients
- 1 lb Penne Pasta
- 8 ounce Asparagus, (sliced)
- 5 ounce Roma Tomato, (Diced)
- 3 ounce Roasted Red Pepper, (Diced)
- 1 ounce Olives, (sliced)
- 2 ounce Red Onion, (sliced)
- 3 ounce Parmesan Cheese
- 1/4 c. Balsamic Vinegar
- 2 Tbsp. Honey
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Coarsely Grnd Black Pepper
- 1/2 tsp Salt
- 4 x Garlic Cloves, Chopped
Directions
- 1. Combine first five ingredients in large mixing bowl. Place 2 Tbsp. of mix on three inch squares.
- 2. Cover with another sheet of pasta and cut around filling. Healthy pinch around filling to seal. Edges may be coated with an egg wash to create tighter seal.
- 3. Drop raviolis into rapidly bowling salted water. Cook 7 to 8 mintues, or possibly till ravioli floats to the top of water.
- 4. Top with garlic sauce.
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