Spring Vegetable Pasta
Made with fresh spring produce, this simple seasonal pasta comes together in just 30 minutes!
Servings: 4 servings
Ingredients
- 8 ounces pasta of choice I used whole grain fusilli
- 2 tablespoons olive oil or butter or vegan butter
- 1 shallot finely chopped
- 2 cloves garlic minced
- juice of 2 lemons + zest of one
- ¼ cup dry white wine
- 8 ounces shiitake mushrooms sliced
- 10 ounces green peas fresh or frozen and defrosted
- 1 bunch asparagus chopped
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- ½ teaspoon dried parsley
- 2 ounces pea shoots chopped
- ½ shredded parmesan cheese or nutritional yeast
Instructions
- Bring a pot of water to a boil and cook pasta as suggested.
- In a large pan, warm the oil or butter over medium heat, add the garlic and the shallot then cook for 2-3 minutes.
- Next, add the asparagus along with the white wine, lemon juice and herbs. Cover and cook for about 5 minutes, until asparagus is just tender.
- Then add the shitake mushrooms and stir until they have absorbed some of the liquid. Lastly, add the the peas and the pea shoots and continue to cook while stirring for 2-3 more minutes.
- Distribute pasta into separate bowls and top with parmesan cheese.