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205 W. Highway 95 Parma, ID 83660 208-722-7924
Inside This Issue
Giving Back Is Better When You
Page 1
Do It as a Family
Oral Cancer 101
Page 2
2019 Dental Mission Trip
Page 3
Pasta Primavera
Page 4
DIRECTIONS INGREDIENTS PASTA PRIMAVERA
• 12 ounces pasta, ideally fusilli • 1/2 pound broccoli florets • 2 carrots, shredded • 1 yellow bell pepper, cut into strips • 1/4 cup extra-virgin olive oil • 4 cloves garlic, thinly sliced • 1 pint cherry tomatoes, halved • 1/2 teaspoon crushed red pepper flakes • 1/2 cup grated Parmesan cheese, ideally Parmigiano- Reggiano • Kosher salt, for pasta water and to taste Inspired by Food Network
1. In a large pot, liberally salt water and bring to a boil. Add fusilli and cook according to package directions. Add broccoli, carrots, and bell pepper during the last 2 minutes of cook time. 2. Drain the pasta and veggies, reserving 1/2 cup of cooking liquid. Return pasta and veggies to pot. 3. In a large skillet, heat olive oil to medium heat. Add garlic and cook until translucent and golden, 30 seconds. Add tomatoes, red pepper flakes, and 1 teaspoon salt. Cook until tomatoes are wilted, about 2 minutes. Stir in reserved pasta water. 4. Add tomato mixture to pasta pot, stirring to coat evenly. 5. Divide into bowls, top with Parmesan cheese, and serve.
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