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Ingredients

  • 1 cup marijuana olive oil
  • 1 lb of penne pasta
  • 1 tablespoon olive oil
  • 1 bunch of asparagus, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 1 large red bell pepper, diced
  • 1 cup mushroom, diced
  • ½ cup sun-dried tomatoes, sliced
  • ¼ cup grated Parmesan cheese
  • ¼ mozzarella cheese chunks
  • ½ teaspoon dried basil
  • ½ teaspoon fresh thyme
  • ½ teaspoon fresh oregano
  • Salt to taste
  • Pepper to taste

Directions

  1. Cook pasta in boiling water until tender, drain, toss with olive oil and set aside for later.
  2. Steam or oven roast asparagus for 2-5 minutes, or until asparagus is bright green. Do not over cook.
  3. In a large saucepan heat ¾ of the cannabis olive oil over medium heat for 1 minute.
  4. Add the red pepper, garlic and crushed red pepper flakes. Saute for 5 minutes.
  5. Add mushrooms and saute for 5 more minutes, or until all the vegetables are tender. Remove from heat, and allow to cool.
  6. Combine asparagus and sauteed vegetables with the pasta in a large bowl.
  7. Add the sun-dried tomatoes, cheeses, herbs and salt.
  8. Toss all ingredients with the rest of the THC olive oil, and mix thoroughly.

This can be enjoyed as the main dish, or served as a side accompaniment with your favorite meal.

Serves: 6

ENJOY!

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