Pasta With Spring Flavors

This is a lovely light pasta dish using the wonderful flavors of spring time!! Feel free to mix up the veggies, spinach, onions, and/or zuchinni would make great additions! (Not sure why it keeps listing mixed mushrooms - just use any type you would like - button, portabella, baby bella all work great)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb bow tie pasta or 1  lb penne
• 2  tablespoons olive oil
• 1⁄2 lb  mixed mushrooms, thinly sliced
• 2  garlic cloves, minced
• 1⁄2 lb asparagus, cut in 1-inch lengths
• 1⁄2 lb sugar snap pea
• 1⁄2 cup dry white wine
• 1  cup  vegetable stock
• 2  tablespoons  diced sun-dried tomatoes
• 1⁄4 cup pine nuts
• 1⁄4 cup  chopped fresh dill
•  salt & pepper

Directions

1. Cook pasta according to package directions.
2. While pasta is cooking heat oil in a large skillet. Add mushrooms, garlic, and asparagus. Saute over high heat for 3 minutes. Add peas, wine, stock, and tomatoes. Reduce heat to medium and cook 5 to 7 minutes, or until vegetables are tender crisp.
3. Toast pine nuts in 350F (180C) oven for 6 minutes or just until starting to color.
4. Drain pasta and place in large serving bowl, add veggies, dill, and pine nuts to pasta. Season with salt & pepper. Toss well and serve!