This light and easy recipe for pasta primavera (pasta with spring vegetables) is a perfect warm weather starter or entrée. Prepare this recipe as is or add a sprinkling of crumbled goat cheese for a bit of creamy flavor.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4-6 servings
Ingredients:
- 1 pound durum semolina or whole wheat spaghetti, linguine, or fettuccine, cooked according to package directions
- 2 tablespoons extra virgin olive oil
- 1 large shallot, chopped
- 4 ounces Cremini or shiitake mushrooms, sliced thin
- 1 pound pencil asparagus, cut on the diagonal into ½ inch thick slices
- 1 cup baby green peas, fresh or frozen
- 2 beefsteak or 4 plum tomatoes, seeded and chopped
- ½ cup chopped fresh basil
- 2 tablespoons chopped parsley
- Sea salt and freshly ground pepper
- Grated Parmesan or crumbled goat cheese (optional)
Preparation:
Warm the olive oil over medium flame in a large skillet. Add the shallot, sauté 1 minute, and add the sliced mushrooms.
Cook 3 minutes, and add the asparagus and peas. Cook, stirring frequently, until the asparagus turns bright green, about 1 minute.
Add the tomato, cook 1 minute, and toss in basil and parsley.
Gently toss vegetables with the pasta and season to taste. Add a little more olive oil if desired, and top with cheese if using.
Serves 4-6
Copyright 2010 by Jen Hoy
Cook 3 minutes, and add the asparagus and peas. Cook, stirring frequently, until the asparagus turns bright green, about 1 minute.
Add the tomato, cook 1 minute, and toss in basil and parsley.
Gently toss vegetables with the pasta and season to taste. Add a little more olive oil if desired, and top with cheese if using.
Serves 4-6
Copyright 2010 by Jen Hoy
