Spring Pasta with lots of veggies!!

After having picked up my Food Share box of assorted fresh fruits and vegetables on Thursday afternoon, I received a shipment from Door to Door Organics on Friday morning (not good planning on my part).  So, needless to say, we ate lots of veggies this weekend. 

Andrew and Craig were not that enthusiastic about a meal without meat, so I sautéed 8 oz. of shrimp in 1 tablespoon butter with 1 clove of garlic and served that on the side to be added to the pasta if desired.  I also crumbled
4 or 5 slices of cooked bacon and served that in a separate dish to be added to
the pasta if desired.  Andrew added bacon to his pasta, Craig had both shrimp and bacon and I went with the veggies alone.

The shitake mushrooms from the mushroom kit I ordered from Far West Fungi, they have been growing beautifully on my kitchen counter so I made sure to include a few of them in this recipe.

The lemon is really delicious and adds a pretty subtle flavor for all the lemon that is added. I used the grater that my Grandma used for many years at the cottage to
grate the lemon and it’s still going strong.

And that’s part of whats fun about cooking at the cottage, no fancy kitchen or appliances, a few old gadgets and great view of the lake, and that’s hard to beat.

8 ounces pasta, cooked and drained

3 tablespoons butter or olive oil

1 small onion, diced

2 carrots, peeled and chopped

4 green onions, chopped

1 clove garlic, diced

¾ pound shitake mushroom caps, sliced

4 or 5 asparagus spears, chopped

½ pound kale, chopped, removing and discarding woody stems

3 tablespoons, chopped fresh parsley

1 tablespoon chopped fresh chives

2 tablespoons grated lemon peel

Juice of ½ lemon

1 cup vegetable broth

½ cup dry white wine

Fresh parmesan cheese, 2 to 3 oz., grated

Prepare 8 oz. pasta in large sauce pan.  Drain and return pasta to pan to keep warm
while remainders of ingredients are prepared.

Add fat of your choice (olive oil or butter) to a large sauté pan add carrots, onions, garlic, mushrooms, and kale to pan, sauté until carrots are beginning to soften.  Add lemon peel, broth, wine and lemon juice to pan with asparagus, chives and parsley.  Simmer until asparagus is barely tender.  Toss pasta into sauté pan and mix.  Transfer to serving dish and top with parmesan cheese.

I’ll leave you with a picture of the tarragon and sage in bloom at the cottage, they must love dry sandy soil and their view of the lake. Karen

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