Il Mito
605 W Virginia St
Milwaukee, WI 53204
(414) 276-1414
www.ilmito.com

Penne with spring vegetables ragu:

1/2 cup of extra virgin olive oil
4 cloves garlic crushed
1/4 head of cauliflower, cored and broken into mini florets
2 oz of green peas
1/4 pound of fresh spinach
Salt and freshly ground black pepper
1 pound penne
1/4 cup of finely chopped Italian basil
1/4 cup of finely chopped Italian parsley
2 medium tomatoes diced
1/2 cup freshly grated parmigiano

Cooking instructions:

In a 12 inch sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the garlic and cook until translucent or softened but not colored about 1 minute. Add all the vegetables starting in the following order Cauliflower wait 2 minutes stirring than add tomatoes stir for another 2 minutes then add peas and spinach stir well for five minutes together. Season to taste with salt and pepper.
Lower heat to medium low and cover and cook for another 12 minutes checking periodically to ensure that veggies don't stick.

Meanwhile bring 6 quarts of water to a boiling large pot add 2 tablespoon of salt add once the water is back to a boil add penne and cook through but not mushy about 10 minutes. Test by removing 1 penne from the water and biting into it.

Once the penne is cooked to the desired consistency remove and drain the pasta and add to the vegetable ragu. Stir in the herbs and drizzle with some Extra virgin olive oil. Divide among 6 pasta bowls with grated Parmigianino, and serve.