2 cups sugar snap peas
1 tablespoon olive oil
4 cloves garlic, minced
2 1/2 cups chopped spinach (divided)
1/2 cup sliced green onions, cut into 1/2 inch pieces
2 medium zucchini, halved lengthwise and thinly sliced
1 cup canned vegetable broth
2 medium green tomatoes, peeled, seeded, and cut into thin wedges
1/2 cup thinly sliced fresh basil leaves
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups hot cooked fresh Pensi Pasta fettuccine
3 ounces shaved Asiago cheese
Trim ends from peas, and remove strings.
Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water.
Heat oil in pan over medium heat. Add garlic; sauté 1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sauté 2 minutes.
Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally.
Pour over hot pasta and toss. Sprinkle cheese over pasta and toss.
YIELD: 6 servings
SOURCE: Recipe courtesy of Evette Lecce of Pensi Pasta