Ingredients:
Kosher Salt
12 ounces Penne pasta
8 ounces whole green beans, trimmed and halved crosswise
1 bunch of thin asparagus, trimmed and cut into 1 ½ inch pieces
1 12 ounce bag baby spinach
1/3 cup extra virgin olive oil
2 whole fresh garlic cloves, chopped fine
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Fresh ground pepper
1 tablespoon fresh rosemary, chopped fine
1/2 cup Pinot Grigio wine
1/4 cupped shredded parmesan cheese
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook per labeled directions. In a large skillet, add 4 tablespoons olive oil and chopped garlic, saute till golden. Add in asparagus and green beans and saute for 4-5 minutes until slightly tender. Add in spinach, salt and pepper to taste and saute all vegetables for 2 more minutes.
- Meanwhile combine the rest of the olive oil, lemon zest, lemon juice, rosemary, white wine, salt and pepper to taste and 1/2 cup hot pasta water in blender and mix.
- Place pasta and vegetables in serving bowl and pour mixture over dish. Toss gently but coat pasta well. Top with shredded parmesan cheese and serve.
Total: 35 minute, Prep: 20 min, Serves: 4