Pasta With Spring Flavors |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a lovely light pasta dish using the wonderful flavors of spring time!! Feel free to mix up the veggies, spinach, onions, and/or zuchinni would make great additions! (Not sure why it keeps listing mixed mushrooms - just use any type you would like - button, portabella, baby bella all work great) Ingredients:
1 lb bow tie pasta or 1 lb penne |
2 tablespoons olive oil |
1/2 lb mixed mushrooms, thinly sliced |
2 garlic cloves, minced |
1/2 lb asparagus, cut in 1-inch lengths |
1/2 lb sugar snap pea |
1/2 cup dry white wine |
1 cup vegetable stock |
2 tablespoons diced sun-dried tomatoes |
1/4 cup pine nuts |
1/4 cup chopped fresh dill |
salt & pepper |
Directions:
1. Cook pasta according to package directions.
2. While pasta is cooking heat oil in a large skillet. Add mushrooms, garlic, and asparagus. Saute over high heat for 3 minutes. Add peas, wine, stock, and tomatoes. Reduce heat to medium and cook 5 to 7 minutes, or until vegetables are tender crisp.
3. Toast pine nuts in 350F (180C) oven for 6 minutes or just until starting to color.
4. Drain pasta and place in large serving bowl, add veggies, dill, and pine nuts to pasta. Season with salt & pepper. Toss well and serve!
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