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Total Time: 30 minutes
Servings: 6

Ingredients

  • 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  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

Instructions

  • 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.
  •  Serve immediately.