Pappardelle Pasta with Okra

Okra is lightly cooked then tossed with pappardelle pasta and cheese.

Serves: 4 Save

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

  1. Cook pasta according to package directions. Drain.
  2. 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.

Bloody Maria

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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