Angel Hair Pasta With Arugula and Asparagus |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Hi-ho thar! Tis be a wonderful sprin' meal wit' fresh baby arugula, asparagus, mushrooms, topped wit' toasted pine nuts. Ingredients:
1/2 lb angel hair pasta, cooked according to package directions |
1/4 cup pine nuts |
2 tablespoons olive oil |
4 ounces diced onions |
5 asparagus spears, rough ends removed and sliced into small bite size pieces |
4 1/2 ounces canned mushrooms, rinsed |
3 garlic cloves, minced |
1 limes, juice of or 1 tablespoon lime juice |
14 1/2 ounces diced tomatoes |
1 tablespoon dried italian herb seasoning |
1/2 cup evaporated milk |
3 ounces baby arugula or 2 cups baby arugula or 2 cups baby spinach, is good too |
8 fresh basil leaves, rough chopped |
1/3 cup parmesan-romano cheese mix, grated |
Directions:
1. In a large pan toast pine nuts, remove from pan set aside.
2. Add olive oil to pan, when hot add the onions and saute 3 minutes.
3. Add garlic, asparagus, mushrooms, lime juice, diced tomatoes, and dried herbs. Simmer 20 minutes.
4. Stir in evaporated milk, arugula, basil. Toss in hot angel hair and grated cheese.
5. Add some Pasta water if needed.
6. Plate in a large serving bowl and top with pine nuts.
7. Garnish with additional extra virgin olive oil drizzled over pasta and grated cheese.
8. Heartly enjoy!
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