Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Rice Noodles al Pomodoro with Chili Oil
Details
- Servings: 4
- Dish: main course
Cuisine
- american
Ingredients
- Kosher salt
- 12 oz. wide rice noodles
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 Fresno chile or red jalapeño, thinly sliced
- 2 large sprigs basil, plus torn leaves for serving
- 3 pints cherry tomatoes, halved if large
- Chili oil and toasted sesame seeds (for serving)
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