Description
Light and healthy, our Spring Vegetable Pasta is a delicious bowlful of Spring vegetables, exotic Romanesco broccoli and purple asparagus, and gluten-free noodles in a white wine sauce.
Ingredients
Scale
- 4oz (1/2 box) Explore Cuisine Red Lentil Pasta
- 4oz (1/2 box) Explore Cuisine Green Lentil Pasta
- 1 head or Romanesco broccoli (you can also use regular broccoli), cut into florets
- 3 tsp extra virgin olive oil, divided
- 8 large shiitake mushrooms, sliced
- 6 purple asparagus (you can also use green), cut into 1/2 inch pieces
- 4 scallions, white and green parts, sliced
- 1 large yellow zucchini, diced
- 1 clove garlic, minced
- 1 cup grape tomatoes, sliced
- 1/2 tsp salt
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 tsp red pepper flakes (optional)
- Vegan or regular Parmesan cheese, to taste (optional)
- Kalamata or other olives of your choice (optional)
Instructions
- Cook the pasta according to the directions on the box. Add the broccoli in the last 5 minutes of cooking time. Transfer it to a colander and run the pasta and broccoli through cold water. Drain well and set aside
- Heat 1 teaspoon of the olive oil in a large non stick skillet. Add the shiitake mushrooms and cook ever medium high heat for 5 minutes, stirring often. Transfer them to a plate and set them aside
- Heat the remaining 2 teaspoons of olive oil in the same skillet. Add the asparagus, scallions, zucchini and garlic and salt and cook over medium heat for about 4 minutes, tossing often .Add the grape tomatoes and continue cooking for 2 more minutes.
- Add the pasta, broccoli, cooked shiitake, white wine, lemon juice and red pepper flakes (if using) to the skillet. Toss well and cook for 5 more minutes . Sprinkle cheese and olives on top (if using) before serving
- Prep Time: 15 minutes
- Method: Stove top
Nutrition
- Calories: 338
- Sugar: 7.3
- Sodium: 354
- Fat: 5.6
- Saturated Fat: 0.7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 54.3
- Fiber: 10
- Protein: 18.2
- Cholesterol: 0