Recipe

Farmers Market Pasta Toss Recipe

Add Step-by-Step Photos	Gourmetloveaffair / All my dishes 1 year, 5 months ago Simply put, I just assembled some Farmers' Market finds and sauteed them with pasta for a delicious lunch. Prep:8m Cook:10m Servings:2	Gourmetlove
	veggies vegetables easy

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Ingredients

2-3 oz rotini pasta (about 3 or 4 handfuls)

1 Tablespoon olive oil

1 clove garlic, minced

8 baby Portabello mushrooms (baby bella), sliced

1 bunch asparagus, woody stems removed and cut into 2 inch pieces

1/2 red bell pepper, jullienned

1/2 teaspoon red chili flakes

pinch sea salt

ground black pepper

Directions

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.

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