A sassy toss of garden vegetables, pasta,Asiago cheese and vermouth with a dash of red pepper flakes.
Recipe: Gazpacho Pasta
6 ounces spaghetti, uncooked
Vegetable cooking spray
1 cup broccoli flowerets
1 cup thinly sliced carrots
1 cup sliced zucchini
1/4 cup sliced onion
1 small sweet yellow pepper, cut into julienne strips
1/2 cup sliced cucumber
1/2 cup sliced fresh mushrooms
1 small tomato, cut into 8 wedges
2 tablespoons dry vermouth
1/4 cup plus 2 tablespoons grated Wisconsin Asiago or Parmesancheese
1 tablespoon minced fresh parsley
1/4 teaspoon sweet red pepper flakes
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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