Here’s a quick
pasta dish that I put together with my finds from the farmers market this
Saturday.
Makes 4
servings
1 lb Spinach fettuccini,
or the pasta of your choice
2 tablespoons
Extra virgin olive oil
2 cloves
Garlic, minced
2 cups Mushrooms,
about ½ lb (I used Blue oyster and
Shiitake), sliced
1 lb
Asparagus, chopped in 2” pieces
1 teaspoon
Fresh thyme
1 tablespoon
Fresh parsley, finely chopped
Salt and
Ground pepper to taste
Grated
parmigiano-reggiano cheese for garnish
Prepare pasta
according to package directions, reserve ½ cup of cooking water
In a large
skillet heat oil over medium heat, add garlic and cook until fragrant, about
one minute.
Add mushroom
and asparagus and cook until asparagus is just tender and mushrooms are softened, about 4 minutes.
Add thyme,
parsley, pasta, and pasta water to the skillet.
Toss and simmer to incorporate, about 3 minutes.
Divide the pasta
between serving bowls, garnish with Parmigiano-Reggiano and serve immediately.
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