Rigatoni With Asparagus and Lemon Recipe
In 'The Six O' Clock Scramble' by Aviva Goldfarb
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Tongs
- Serving bowl
Ingredients
- 16 ounces rigatoni pasta
- 1 1/2-2 lbs asparagus
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
- pepper
- 1 1/2 tablespoons lemon juice
- 15 fresh basil leaves, chopped
- 5 fresh mint leaves, chopped
- 1 cup shredded smoked gouda cheese
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