Pasta with Vegetables
Ingredients
- 16 oz. Pasta Lensi Radiatore
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, crushed
- 1 1/2 cups Portabella mushrooms, diced medium
- 1 1/2 lbs. Roma tomatoes, cored, seeded and diced
- 12 large fresh basil leaves, chopped fine
- 1/2 cup white zinfandel
- 1 bundle fresh asparagus, blanched and cut into 1 inch pieces
- 4 oz. Gorgonzola cheese, crumbled
- Salt & black pepper, to taste
- 3/4 cup reserved pasta cooking water or vegetable stock, if desired
Pasta con Verdure
Prep Time: 00:10 (hr/min)
Cook Time: 00:10 (hr/min)
Serves: 4-6
Directions
Cook pasta according to directions, reserving 3/4 cup water. Drain.
Heat the olive oil in a large skillet. Add garlic, mushrooms, tomatoes and basil. Cook 2 minutes. Add wine and reduce by half. Bring sauce to a simmer. Toss in asparagus and hot pasta. Slowly add cheese and stir in reserved water or vegetable stock, if desired.
Season to taste with salt and pepper. Serve immediately. Mangiare bene.
Radiatore