Great Summer side to use up that asparagus that keeps popping up!
1 Tbsp olive oil
1 Tbsp minced garlic
1C tomatoes - chopped
1 Can small artichoke hearts - drained
1 C asparagus cut into 1” pieces
4 oz chicken broth
6 oz cooked pasta
½ oz shaved Parmesan
fresh basil leaves
fresh rosemary
salt & pepper to taste
1 Tbsp minced garlic
1C tomatoes - chopped
1 Can small artichoke hearts - drained
1 C asparagus cut into 1” pieces
4 oz chicken broth
6 oz cooked pasta
½ oz shaved Parmesan
fresh basil leaves
fresh rosemary
salt & pepper to taste
Heat olive oil in skillet over medium heat.
Add minced garlic and asparagus, sauté for one to two minutes.
Add tomatoes and artichokes, stew mixture together until soft.
Add broth, pasta, season with salt & pepper
and cook for an additional minute.
Fold in fresh herbs.
Serve in a pasta bowl and garnish with shaved parmesan.
Add minced garlic and asparagus, sauté for one to two minutes.
Add tomatoes and artichokes, stew mixture together until soft.
Add broth, pasta, season with salt & pepper
and cook for an additional minute.
Fold in fresh herbs.
Serve in a pasta bowl and garnish with shaved parmesan.
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