Thursday, June 5, 2008

PASTA PRIMAVERA

Today I Made:
PASTA PRIMAVERA for DINNER.
Recipe from COOKING LIGHT.
Whole wheat spaghetti with asparagus, peas, red onion, cherry tomatoes, and yellow bell peppers.
Topped with julienned basil.
Made with a creamy, spicy sauce.

Perfect dish for a mild June day.

1 comment:

Vegyogini said...

The asparagus scones were great (although I think they behave more like a drop biscuit)! I had to freeze them because I couldn't eat them fast enough, but I'm pretty sure they'll reheat well. Your pasta looks delicious!