Print This Recipe Pasta alla Da Vinci with Spinach Garlic Pasta 1 lb. Pappardelle’s Spinach Garlic Pasta 1 lb. fresh asparagus, cut into 1 in. pieces 5 cloves garlic, minced 1 cup onion, diced 2 tablespoons olive oil 2 cups fresh mushrooms, sliced ¾ cup fresh Italian parsley, chopped ½ teaspoon Italian herb seasoning 1 ½ cups fresh tomatoes, diced ½ cup black olives, diced ½ cup mozzarella cheese, shredded Dash cayenne pepper 1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and add to heated serving bowl. 2. Meanwhile, in large skillet, sauté garlic and onion over medium heat until garlic turns light golden. Add asparagus, mushrooms, Italian herb seasonings, parsley, tomatoes and pepper, and cook covered for 5-10 minutes. 3. Add the sauce to the pasta and toss lightly. Add mozzarella and olives, mix thoroughly. Serve immediately. -Or- For extra flavor, add ¼ cup Pappardelle’s Sun-Dried Tomato Pesto to Step 3. Serves 4 http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe