Pasta In Springtime
Also known as "pasta primavera," this creamy vegetarian main dish
is bursting with fresh spring veggies.
Ingredients
8 ounces dry radiatore pasta*
12 ounces fresh asparagus
1 cup frozen peas
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 small onion, sliced
3 cloves garlic, minced
1/3 cup plain soymilk
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup grated Romano cheese or nondairy alternative
Freshly ground black pepper
Lemon wedges
Instructions
Cook pasta as directed on package. Meanwhile, trim asparagus; cut into 2-inch long pieces and add to pasta water during last 3 minutes of cooking. Add peas to pasta water during last 1 minute of cooking. In a large nonstick skillet heat the oil until hot. Add mushrooms, onion and garlic; cook 5 minutes, stirring occasionally. Add soymilk, pepper flakes and salt; heat through, being careful not to boil. Drain pasta and vegetables. Add to skillet along with cheese; toss well. Sprinkle with pepper to taste; serve with lemon wedges.
Makes 6 servings.
* Substitute an equal amount of any nonwheat pasta, if youd like.