Author:adegroot Categories: Uncategorized Course Dinner, Main Dish Cuisine Italian Print Recipe Print Delicious hot or cold. MetricUS Imperial 1 lb artichokes braised and halved1 lb fresh asparagus blanched and cut2 T extra virgin olive oil2 oz TuttoCalabria brand Rucola Sauce3 T Parma brand vegan seasoning1 pint basket- cherry tomatoes halved1/2 cup Italian parsley freshly minced 1/2 lb penne pasta cook as directed salt and pepper to taste Toss together the cooked penne pasta, extra virgin olive oil, prepared vegetables, Rucola Sauce and Italian parsley. Add salt and pepper if desired. Top with Parma, and or shredded Parmisano Reggiano. Enjoy it warm or at room temperature.