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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Vegetables American European Dinner Party Low Fat Italian Stove Top Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Inexpensive Mushrooms Healthy 2 Low In Something Asparagus Greens Spinach Taste Mood Savory Equipment

Pasta Primavera Gone Light

Can be made using any veggies surrently in season or available to you....should be fresh! a delicious way to enjoy your pasta - without it enjoying" you so to speak! from the cook yourself thin tv show."

Steps

Bring a large pot of salted water to a boil for the pasta.
Combine the asparagus , 1 / 4 cup of stock and 1 / 4 teaspoon salt in a large skillet.
Cover and cook over medium heat until al dente , 3 to 5 minutes.
Transfer to a bowl with any remaining stock.
Set aside.
In the same skillet , heat the 1 1 / 2 tablespoons of oil with the garlic and onion over low heat.
Cover and cook until the vegetables soften but do not brown , 3 to 4 minutes.
Stir in the red pepper flakes.
Add the mushrooms , and raise the heat to medium-high.
Cook until the mushrooms are lightly browned and softened , about 5 minutes.
If mushrooms begin to stick to the bottom of the pan , add 2 tablespoons stock and stir to release.
Add the peas , the rest of the stock and 1 tablespoon of the parsley.
Remove from the heat and set aside.
Add the pasta to the boiling water and cook about two-thirds of the way , about 6 minutes.
Remove 1 cup of pasta water and add it to the skillet with the vegetables.
Drai.

Ingredients

whole wheat penne, asparagus, chicken stock, salt, pepper, olive oil, garlic cloves, red onion, red pepper flakes, shiitake mushrooms, cremini mushrooms, frozen peas, sun-dried tomatoes, fresh parsley, parmesan cheese, baby spinach, scallions