Spring Pasta for Easter
In this spring pasta recipe for Easter I am using frozen asparagus tips and mixed veggies such as corn, lima beans, green beans, peas and carrots. As well as butter and simple spices like seasoned salt and a pinch of oregano.
4 cups of Easter shaped pasta 6 cups of boiling water 1 teaspoon of salt 1 teaspoon of cooking oil 2 cups of mixed frozen veggies 1 cup of frozen asparagus tips 1/2 stick of butter 1 teaspoon of seasoned salt 1 pinch of dried oregano 1 pinch of black pepper 3 sprigs of fresh parsley
Cook the pasta for 5-7 minutes on boiling salted water with cooking oil to avoid sticking. When the pasta is ready temper with cold water and strain.
Cook the frozen veggies with 1/2 stick of butter and the spices in the microwave oven.
Then add the cooked veggies to the pasta and fold. Finish with chopped fresh parsley and serve hot.
You can garnish the spring pasta with parmesan cheese if desired.
The spring pasta dish can also be a nice complement to a meal served alongside a baked ham, rotisserie chicken or a beef or lamb roast and a fresh salad.