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Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

For more protein, add smoked salmon, or chicken bites at the end.  Or serve with a crusty, artisan bread to make it a satisfying vegetarian meal.
Pair with a white Bordeaux style wine from superstar Washington Vintner Nina Buty - a Whitman College graduate who started Buty Winery in Walla Walla in 2000.

For even more nutritional value, add stemmed and chopped kale along with the asparagus  in the pasta water.

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Asparagus Primavera with Spinach and Peas

Ingredients

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  • 4 quarts water
  • 2 tablespoons salt
  • 1 pound dried pasta
  • 1 cup trimmed, 1-inch pieces of asparagus
  • 1 cup frozen green peas
  • 2 cups coarsely chopped baby spinach
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 (15.5-oz.) can diced tomatoes (not drained)
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon dried red chili flakes
  • 3/4 cup Parmesan cheese

Directions

Bring water to a boil. Add salt and pasta. Cook, stirring frequently, until pasta starts to soften, about seven minutes.

Add asparagus. When pasta and asparagus are tender, add peas and spinach. Drain.

In a skillet over medium heat, sauté garlic in olive oil until just sizzling and golden. Add tomatoes; cook until mixture is thick enough to coat pasta, about 4-5 minutes.

Add cream and cook for another two minutes. Return vegetables and pasta to pot. Add sauce, salt, pepper and chili flakes.

Sprinkle each serving with cheese.

 

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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