Farmers Market Pasta Toss
From gourmetloveaffair 15 years ago
- 10 minutes to make
- Serves 2
Simply put, I just assembled some Farmers' Market finds and sauteed them with pasta for a delicious lunch.
Ingredients
- 2-3 oz rotini pasta (about 3 or 4 handfuls) shopping list
- 1 Tablespoon olive oil shopping list
- 1 clove garlic, minced shopping list
- 8 baby Portabello mushrooms (baby bella), sliced shopping list
- 1 bunch asparagus, woody stems removed and cut into 2 inch pieces shopping list
- 1/2 red bell pepper, jullienned shopping list
- 1/2 teaspoon red chili flakes shopping list
- pinch sea salt shopping list
- ground black pepper shopping list
How to make it
- First boil your water for the pasta. Once boiling, place pasta in water. Cook very al dente as you will be finishing the pasta in the saute pan with the veggies.
- In saute pan, heat olive oil over medium heat. Add garlic, saute for about a minute.
- Add bell pepper, saute for another minute.
- Add mushrooms, saute until they begin to expel their liquid. Then add asparagus.
- Sprinkle in red pepper flakes and saute veggies, stirring constantly, until mushrooms are golden brown.
- Use a spider or strainer with a handle to retrieve pasta, and add pasta to saute pan and toss.
- Sprinkle with sea salt. Add black pepper if desired.
The Rating
Reviewed by 4 people-
Like it!
shuga
in United States loved it
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Fantastic recipe!
bluewaterandsand
in GAFFNEY loved it
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DANG, this sounds good!
mbalmr
in Oshkosh loved it
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