A South Florida chef shows us how vegetables can be a healthy and delicious pairing with pasta. This recipe will have you seeing double. Time to grab a Bite with Belkys.

The Chefs: Emmanuele and Roberto Bearzi
The Restaurant: Fratelli Milano in Miami
The Dish: Tagliatelle Verde la Spiga

1/2 cup spinach, puréed
1 cup semolina
1 cup flour
1 Tsp. salt
1 Tbs. olive oil
6 eggs

3 cloves garlic sliced thin
2 Tbs. extra virgin olive oil
1 medium zucchini sliced
1 medium red onion, cut finely
1 1/2 cup roasted red peppers
1 1/2 cup sliced mushrooms
1/4 cup dry white wine
1/2 cup chicken stock (this dish can be modified for vegetarians very easily with veggie stock instead)
1 pat butter
salt and pepper to taste
Grated Parmigiano-Reggiano

Method of Preparation:
– Make the pasta first. In a mixing bowl, add semolina, flour, eggs, puréed raw spinach, olive oil and a pinch of salt. Mix for about two minutes. Take it out of the bowl and fold for another two minutes. Cover and let it sit for an hour, then slice it into inch-thick slices and run it through a pasta machine to flatten and stretch. (You can buy pasta machines just about anywhere these days.) After several passes, cut foot-long pieces and layer them; set the machine to cut the kind of pasta you want, then pass through again. Sprinkle the pasta with flour, then cover and set aside until you’re ready to cook it.

– For the sauce, add garlic to a hot pan with olive oil. When the garlic starts to brown, add zucchini, red and yellow peppers, mushrooms, red onions and sauté for about a minute.

– Add white wine, vegetable or chicken stock, butter, salt and pepper, parsley and sauté for a few more minutes.

– Put the fresh pasta in salted, boiling water for about three minutes. Drain and add the pasta directly to the sauce. Give it a toss and sauté another minute or so.

To Plate:
Plate directly into a pasta bowl and top with grated Parmesan cheese and a drizzle of olive oil. Garnish with fresh basil.

Serving suggestion: Pecorino White Wine

Serves: 2

Fratelli Milano
213 S.E. First St.
Miami, Fl 33131
(305) 373-2300

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