Pasta is the perfect backdrop for glorious fresh, seasonal Spring veggies. The best thing about this recipe (besides how easy it is to make) is being able to substitute whatever is in season right now.
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, minced
- 6 ounces mushrooms
- 1/2 lb asparagus, cut into bite size pieces (*remove the tough end part)
- 2 small zucchini, sliced
- 1 pound broccolini, cut into bit size pieces, including the stalks
- 1/2 cup fresh English peas (if you can't find fresh, you can use frozen.....but I highly encourage you to seak out fresh peas!)
- 1 lb fusilli, cooked and drained (you can also use penne, orecchiette, or spaghetti)
- 3/4 cup heavy cream
- 2/3 finely grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 basket cherry tomatoes (you can use roma or heirloom -- quarter or slice them)
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh flat-leaf parsley
In a large sauté pan, heat the olive oil and garlic over medium heat.
Once the garlic starts to jump around a bit, add the mushrooms, and stir. Cooking until they're golden brown, about 3-5 minutes.
Then add the rest of the veggies -- asparagus, zucchini, broccolini and peas.
Cook over medium high heat, stirring often, for 5 minutes. If you like your veggies more cooked, then add an extra 3 minutes.
Add the cooked pasta, cream, Parmesan, red pepper flakes (if using them), butter, salt and pepper.
Stir to combine.
Stir in the tomatoes, basil and parsley.
If you want to add some protein, grilled chicken would be delicious! *To naturally remove the tough end of the asparagus: hold the asparagus with 2 hands, and bend the asparagus. It will naturally break just above the tough part. Keep the top, and save the bottom. I love to save veggie scraps to use in homemade veggie broth and soups.