This versatile recipe can be baked or simmered on the stove, cheesy or vegan.
This pasta, as ooey-gooey-cheesy as any comfort seeker could wish, happens to sneak in a heaping helping of vegetables, too, including asparagus, mint, parsley and no less than eight cups of spinach.
Depending on what looks good at the market, another green veggie, such as sugar snap peas, could augment or even replace the asparagus. And most any herbs you need to use up can pinch-hit for the mint and parsley. Basil, chives and/or tarragon would be equally delicious. If the weather is already too hot where you are to turn on your oven, this dish works perfectly well as an unbaked pasta. Simply simmer the pasta in step...
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