'Non-Recipe' Recipe: Spring Market Pasta
Spring Market pasta with baby bok choy and tomatoes is a recipe you can make with ingredients available from May through August at the Downtown Farmers’ Market. It’s a dish that tastes great with grilled chicken or fish.
How to Cook Spring Market Pasta
Start with parmesan garlic pasta from Pasta of the Prairie, one pint of cherry tomatoes from Rinehart’s Family Farm, two bunches of baby bok choy from Grade A Gardens and a 1/8 pound of Provence Gouda from Frisian Farms Cheese.
Cook half the pasta according to the package directions. While it is cooking clean and slice the bok choy into strips and wash and slice the cherry tomatoes in half. Sauté the bok choy and tomatoes in a medium sized pan over medium-low heat with one tablespoon of olive oil for 3–4 minutes. Drain the pasta and add to the tomato and bok choy mixture. Season generously with salt and pepper and mix everything together.
Slice the cheese into thin ribbons and add to the top of the dish.
About Spring Market Pasta
‘Non-Recipe’ Recipe Spring Market Pasta
4 – 6
- 1 bag of Parmesan Garlic Pasta from Pasta of the Prairie
- 1 pint of cherry tomatoes from Rinehart’s Family Farm
- 2 bunches of baby bok choy from Grade A Gardens
- 1/8 pound of Provence Gouda from Frisian Farms Cheese
- 1 tablespoon of olive oil
“Non-Recipe” Recipes offer quick and delicious ideas using produce available at the Downtown Farmers’ Market. From May to October, The Market features nearly 300 family farmers, bakers, artists and crafters from around the state. It’s easy to visit with plentiful and affordable street and ramp parking options.