GMA Recipe: Summer Baby Vegetable Pasta Rags

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Summer Baby Vegetable Pasta Rags
From Chef and author Emeril Lagasse

1998

Summer Baby Vegetable Pasta Rags photo Ingredients

1/2 pound fresh pasta sheets

2 tablespoons olive oil

1 cup sweet corn kernels

salt

freshly ground white pepper

3/4 pound assorted baby vegetables (such as patty pans, zucchini, peppers, carrots, button shiitakes, etc.) sliced in half

1 tablespoon chopped garlic

2 cups (packed) fresh spinach leaves, thinly sliced

drizzle of White Truffle Oil

4 ounces grated Parmesan Reggiano cheese

1 small fresh truffle, optional

1 tablespoon finely chopped fresh parsley leaves

Directions

1. Bring a pot of salted water to a boil.

2. Tear the pasta into small 1 inch pieces. Add pasta to the water. Cook until pasta is tender , about 4 to 5 minutes.

3. Drain the pasta thoroughly. Toss pasta with 1 tablespoon of the olive oil. Season with salt and pepper.

4. In a large saute pan, over medium heat, add the remaining olive oil.

Preparing Baby Vegetables photo

5. Add the corn. Season with salt and pepper. Saute for 2 minutes. Add the baby vegetables. Season with salt and pepper. Saute for 3 minutes. Add the garlic and spinach. Continue to saute for 3 minutes.

6. Remove from the heat. Toss the pasta with the vegetables, drizzle of truffle oil and 1/2 cup of the cheese. Season with salt and pepper.

7. To serve, mound the pasta in the center of four plates. Sprinkle each pile of pasta with the remaining half cup of cheese. Garnish each with the shaved truffles and parsley.

Yields 4 servings.