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Pasta Alla Da Vinci with Spinach Garlic Fettuccine

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Serving Size: 
  • 1 lb. Pappardelle’s Spinach Garlic Fettuccine
  • 1 lb. fresh asparagus, cut into 1-inch pieces
  • 5 cloves garlic, minced
  • 1 cup onion, diced
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 2 cups fresh mushrooms, sliced
  • 3/4 cup fresh Italian parsley, chopped
  • 1/2 teaspoon Italian herb seasoning
  • 1-1/2 cups fresh tomatoes, diced
  • 1/2 cup black olives, diced
  • 1/2 cup mozzarella cheese, shredded
  • Dash cayenne pepper
  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and add to a heated serving bowl.
  2. Meanwhile, in a 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.

From This Recipe

$8.00 | 1 lb. package