Pasta Primavera - Gone Light

Mommy Diva's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3/4 lb whole wheat penne or 3/4 lb whole-grain penne
• 1 lb medium asparagus, cut into 1 1/2-inch sections
• 1 (15 ounce) can chicken stock
• 1/4 teaspoon salt
• pepper, to taste
• 1 1/2 tablespoons olive oil, plus 2 teaspoons extra for serving
• 4 garlic cloves, sliced
• 1/4 red onion, chopped small
• 1/8 teaspoon red pepper flakes
• 4 ounces shiitake mushrooms, stemmed and sliced
• 4 ounces cremini mushrooms, trimmed and cut (into quarters or sixths, depending on size)
• 1 cup frozen peas
• 2 pieces sun-dried tomatoes
• 2 tablespoons fresh parsley, chopped
• 1/2 cup parmesan cheese, chopped
• 6 ounces baby spinach, bag is fine
• 2 scallions, chopped

Directions:

1. Bring a large pot of salted water to a boil for the pasta.
2. 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.
3. 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.
4. Add the pasta to the boiling water and cook about two-thirds of the way, about 6 minutes.
5. Remove 1 cup of pasta water and add it to the skillet with the vegetables. Drain the pasta in a colander, and add it to the skillet. Bring liquid to a boil; cook until reduced by about one-half. Add all but about 2 tablespoons of the Parmesan cheese, the asparagus, 1/2 teaspoon salt, 1/4 teaspoon pepper and the spinach. Cook, tossing with tongs, until the liquid is reduced and thickened and the spinach is wilted, 1 to 2 minutes.
6. Divide the pasta among 4 bowls, and sprinkle with scallions and sun-dried tomatoes. Drizzle each with 1/2 teaspoon oil, and sprinkle with the remaining cheese.

Reviews

[Phoenix 0880]

This is an excellent and forgiving recipe. I was making it for one so I used one tsp of oil to cook the vegetables. I had fresh basil so I put a bit in with the spinach. I did not add the extra oil at the end, it didn't need it. This is an excellent light tasting dish that you could add as much veggies to as you wish. Thank you for a wonderful healthy recipe.