Recipe courtesy of Citarella
Pasta Emilia
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1216
- Total Fat
- 72
- Saturated Fat
- 21
- Carbohydrates
- 102
- Dietary Fiber
- 14
- Sugar
- 14
- Protein
- 47
- Cholesterol
- 77
- Sodium
- 1224
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 pound dry pasta (shells or rigatoni)
1 pound snow peas
1 pound green peas
1 pound sun-dried tomatoes in oil (drained)
1 pound roasted red peppers, drained
1 cup extra virgin olive oil
2 ounces garlic, sliced
1 pound fresh mozzarella balls or mozzarella slices
1/4 cup fresh basil leaves
1 cup grated Parmesan cheese
Salt and pepper, to taste
Directions
- Cook the pasta in salted water, drain when tender. Blanch the snow peas and green peas, drain and set aside. Julienne the sun-dried tomatoes and peppers. In a saute pan, heat the oil and cook the garlic until golden. Toss together all of the ingredients. Taste for salt and pepper.