FORKS

Here Goes! 

Remember to eyeball

Ingredients-Lacto-vegetarian

Rigatoni: 

Semolina flour

Water

Primavera

Sautee:

¼ cup Euro blend olive oil 

Unsalted butter

Vegetables:

1/2 cup Broccoli 

1/4 cup Mushrooms

1/2 cup Plum tomatoes 

1/2 Spinach

Sauce:

8ozs of cream

4ozs marinara sauce 

1/2 cup Pecorino cheese

Directions:   

Rigatoni pasta noodles

2 cups semolina flour

3-4 tablespoons water

Mix ingredients and roll into rigatoni noodles

Let sit for approximately 20 minutes

Boil in salted water until Al dente or tender

Drain and let cool

Primavera: In a medium saucepan over medium-high heat add vegetables and sauté until tender. Add marinara sauce. Reduce heat and let simmer. Add cream and pecorino cheese. Continue to simmer, add rigatoni pasta and stir until combined. Add a pinch of black pepper and parsley to garnish