Lighter Pasta Primavera
Equipment
- Medium pot
- Colander
- Large skillet or wok
- Measuring cups/spoons
- Knife
Ingredients
- ½ lb. penne pasta
- 1 Tbsp. olive oil
- 2 medium carrots peeled, julienne cut
- 2 C. asparagus sliced diagonally,
- approximately ½ in. pieces leaving tops
- uncut
- 2 C. snow peas sliced diagonally,
- approximately ¼ in. pieces
- 4 Tbsp. butter
- 8 oz. sliced mushrooms
- 1 Tbsp. minced garlic
- ½ C. vegetable broth
- ½ Tbsp. lemon juice
- ¼ tsp. red pepper flakes
- 1 tsp. dried basil
- Salt and pepper to taste
- Parmesan cheese to taste sprinkled on top
- optional
Instructions
- Cook pasta according to package directions.
- Heat skillet to medium-high and add olive oil. Sauté vegetables for 3-5 minutes.
- Vegetables should still be crisp. Do not overcook. Remove from skillet and set aside.
- To the skillet, melt butter. Add the mushrooms and garlic and sauté for approximately 4
- minutes.
- Add sautéed vegetables to the mushrooms and garlic.
- Add the broth, lemon juice, red pepper flakes, basil, and salt and pepper to the skillet and
- toss.
- Add the cooked and drained pasta, incorporate with the vegetables.
- Sprinkle with parmesan cheese.
Notes
Recipe adapted from Food.com