Cullen's Spinach Pasta Primavera
1 ½ Pounds fresh spinach pasta
1 Pound fresh egg pasta
1 each red and green pepper, seeded and julienne cut
2 cucumbers, peeled in alternate strips, quartered and thinly sliced
8 oz carrots, peeled, halved lengthwise and cut in 1/8-inch diagonal slices
1 each zucchini and yellow crock necked squash, quartered and thinly sliced
½ Cup ripe olives, diced
2 small red onions, minced
½ Cup minced parsley
¼ Cup chopped fresh basil leaves
¾ Cup grated Parmesan cheese,
4 Avocados, seeded, peeled and diced
Vinaigrette (recipe follows)
Vinaigrette
1 ½ Cups oil
½ Cup red wine vinegar
2 tsp dry mustard
1 tsp salt
2 tsp black pepper
½ Cup grated Parmesan cheese
Instructions
Bring water, salt and oil to a boil. Add pasta and cook until al dente.
Rinse, drain and place in large bowl.
Add remaining ingredients except avocado. Toss with vinaigrette.
Just before serving, toss with avocado.
Dressing Preparation:
Combine all ingredients in bowl. Blend well.