Ingredients:
1 lb. of spaghetti
1 can of San Marzano tomatoes
½ cup Heavy cream
2 cups finely grated parmesan cheese
½ cup Parsley
¼ lb. of asparagus
1 Yellow squash
1 tbsp. extra virgin olive oil (EVOO)
1 Lime
Fresh basil leaves
Salt
Black pepper
Oregano
Crushed red pepper
Total cooking time:
30 mins
Recipe:
30 mins
Recipe:
- Cook pasta in pot of heavily salted boiling water, stirring occasionally, until al dente
- In a separate pot, cook San Marzano tomatoes over medium-high heat with salt, crushed red pepper, and oregano to taste
- Add in the heavy cream once the tomatoes have reduced and cook until the cream has been fully incorporated into the tomato sauce
- Sautée asparagus and yellow squash cut crosswise in EVOO
- Mix in sautéed vegetables with pasta and creamy marinara, and top off with parsley, lime zest and grated parmesan
