~ Kaleidoscope tulip _________________ SPRING RAINBOW PASTA ~ a myriad of lovely colors and delicious flavors * 1 lb. linguine or fettucini 2-3 Tbsp. extra-virgin olive oil 1 tsp. Lawry's Seasoned pepper 2 thick sliced red onions in strips 3 cloves minced garlic 1 julienne sliced red pepper 1 julienne sliced orange pepper 1 julienne sliced yellow pepper 1 lb. diagonally sliced trimmed asparagus 6 plump seeded and diced plum tomatoes. 1 Tbsp. chopped fresh green basil freshly ground black pepper sea salt 3 additional Tbsp. extra-virgin olive oil additional slivers of fresh green basil for garnish freshly grated Parmesan cheese While pasta water is coming to a rolling boil, saute onions in olive oil. Add Lawry's Seasoned pepper that will help caramelize the onions. When turning brown, add garlic, and cook 1 minute. Add peppers and asparagus and cook until crisp tender. Add tomatoes and cook until heated through. Add basil and cracked pepper. Heavily salt the pasta water, like...
( musings of a 'HO-HUM HOUSEWIFE' )