Spring Vegetable Pasta gluten free recipes
Ingredients
- 1 bunch Asparagus (about 1 lb) – remove woody stems and slice
- 2 large Leeks (remove the dark green portion, slice the light green and white parts and soak them in water – the leeks will float to the top of the water, the dirt and sand will sink to the bottom)
- 1 tablespoon EV Olive Oil
- 2 tablespoons fresh Basil
- 2 tablespoons fresh Parsley
- ¼ teaspoon Garlic Powder
- 1 cup Ricotta (for vegan use vegan ricotta)
- 1 lb Rigatoni (I use gluten free)
- 1½ cups Green Peas (I used frozen)
- salt
- pepper
- ½ cup Mozzarella shredded (omit if you are making it vegan)
Instructions
Spring Vegetable Pasta (gluten-free) recipes serves 7 original recipe by girlmakesfood.com.
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