Pasta With Spring Flavors

Name: Pasta With Spring Flavors
Ingredients: 1 lb bow tie pasta or 1 lb penne; 2 tablespoons olive oil; 12 lb mixed mushrooms, thinly sliced; 2 garlic cloves, minced; 12 lb asparagus, cut in 1-inch lengths; 12 lb sugar snap pea; 12 cup dry white wine; 1 cup vegetable stock; 2 tablespoons diced sun-dried tomatoes; 14 cup pine nuts; 14 cup chopped fresh dill; salt & pepper

12 ingredients

10 steps

Ingredients

1 lb bow tie pasta or 1 lb penne
2 tablespoons olive oil
12 lb mixed mushrooms, thinly sliced
2 garlic cloves, minced
12 lb asparagus, cut in 1-inch lengths
12 lb sugar snap pea
12 cup dry white wine
1 cup vegetable stock
2 tablespoons diced sun-dried tomatoes
14 cup pine nuts
14 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.
3

Add mushrooms, garlic, and asparagus.
4

Saute over high heat for 3 minutes.
5

Add peas, wine, stock, and tomatoes.
6

Reduce heat to medium and cook 5 to 7 minutes, or until vegetables are tender crisp.
7

Toast pine nuts in 350F (180C) oven for 6 minutes or just until starting to color.
8

Drain pasta and place in large serving bowl, add veggies, dill, and pine nuts to pasta.
9

Season with salt & pepper.
10

Toss well and serve!