Great Day Kitchen, 4/19/18 - Spring Vegetable Pasta

Chef Moe Platt visited the Great Day Kitchen to prepare some delicious food.

Chef Moneshay “Moe” Platt, from Mojo’s Catering Services, visited the Great Day Kitchen to prepare some delicious food.

Click here to learn more about MoJo's Catering or call (559) 975-7238.

Spring Vegetable Pasta


  • 1 Jar of Artichoke Hearts
  • 1 small can of black olives
  • 1/2 jarJulienne Sun-dried Tomatoes
  • 1/2 tsp of Chili Flakes
  • 5 Asparagus Sticks
  • 1 Yellow Squash
  • 5 small portabella mushrooms
  • 1/2 Red Onion
  • 1/2 Yellow Bell pepper
  • 1 cup of White Wine of your choice
  • 1/2 cup of Lemon
  • 1/4 cup of melted Butter
  • 1 lb of Prawns
  • 1/4 cup of minced garlic
  • Basil Julienne
  • 1 pack of Angel Hair Pasta.


  • Boil Pasta in salt water. Once done, drain water and drizzle a little virgin olive oil to help not to stick. (Set aside til ready to use).
  • Next cut your veggies as you see fit into slices, cubes or chunks.
  • Drain your juice from the artichoke hearts and olives. Use as much as you'd like. Same goes for the sun-dried Tomatoes.
  • Pan sear your veggies altogether and set aside. Pan sear your garlic with butter then add the lemon and wine in and stir. Use salt and pepper for taste.
  • Add in the pasta first to your wine sauce then your veggies and toss it.
  • In a separate pan, add butter salt and pepper and sear up your shrimp. Pour on top of your pasta and enjoy.

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