Pappardelle Pasta with Okra
Okra is lightly cooked then tossed with pappardelle pasta and cheese.
Ingredients (7)
- 6 ounce dried pappardelle noodles
- 2 tablespoon olive oil
- 3/4 pound fresh okra
- 1/4 cup chopped fresh chervil or basil leaves
- 1/4 cup lower-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/2 cup grated Romano or Parmesan cheese
Directions
- Cook pasta according to package directions. Drain.
- Heat oil in a large skillet over medium-high heat. Saute okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese.
Ingredients (8)
- 1.5 oz. Don Julio Blanco
- 0.5 oz. Lemon Juice
- 4 oz. Tomato Juice
- 1 pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco sauce
- Ice
- 1 Lemon Wedge, 1 Celery Stick, 1 Cherry Tomato
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