Agnolotti with Lime Cumin Vegetables on a Bed of Baby Spinach
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Serves 6
1 pound package of fresh cheese stuffed agnolotti or ravioli
Cook pasta in boiling salted water as directed.
In a large sauté pan combine
3 tablespoon butter
3 tablespoon extra virgin olive oil
Add
3 cloves minced garlic
Cook for an additional minute.
Add to the pan
1 large chopped red pepper
1 large chopped red onion
1 chopped zucchini
Sauté for a couple of minutes before adding
1 cup cherry tomatoes
½ cup kalamata olives
Zest and juice of 1 large lime
1 teaspoon ground cumin
Salt and pepper to season
¼ cup chopped cilantro
Toss together and continue to cook just until the tomatoes and olives are warmed through. Serve on a bed of baby spinach and sprinkle with freshly grated parmesan, romano or asiago cheese.
