Pasta Florentine

1 pound of pasta Barilla Campanella, boil for 20 minutes al dente, kind of soft; rinse with cold water; inmediately put olive oil 1/4 of a cup.

In a fry pan sautee the bell pepper, zuchini, garlic and a bunch of spinach add pepper and addd sweet basil dry and some salt if you like but remember you put cheese and cheese is salty and mix all together with a cup of frozen sweet peas of course boil the sweet peas fisrt. mix everything and add vinegar just like vinagrette dressing. add Parmeggiano cheese grated and before add some crumbas of goat cheese.

I recommned to make it the night before so that spices and herbs can seleep togther and give more flavor to the pasta.

Source: Julieta Zuniga

Prepared by: Julieta for the March 2004 meeting