8 ounces uncooked pasta, any shape
2 tablespoons canola oil, divided
8 ounces mushrooms, stems removed and sliced
1 bell pepper, chopped
1 medium zucchini, chopped
1/2 lb. asparagus, trimmed, cut into 1" pieces
3 cloves garlic, minced
1 cup frozen peas, thawed
1 cup low sodium chicken or vegetable stock
1/2 heavy cream
1/4 cup parmesan cheese, grated
1 tablespoon lemon zest
Fresh basil or parsley, for garnish
Salt and Pepper, to taste
Cook pasta according to package directions. Bring a large skillet or Dutch oven up to medium-high heat. Add half of the oil (1 tablespoon) to the pan. Saute the mushrooms with salt and pepper until browned, about 5 minutes.
Add the remaining tablespoon of oil to the pan, sauté the pepper, zucchini and asparagus with salt and pepper until crisp tender, about 3-4 minutes. Add the garlic and peas; sauté for an additional minute. Add the cooked and drained pasta to the pan with the stock and heavy cream. Stir well. Cook for 5-6 minutes over medium heat, stirring frequently.
Just before serving, stir in the parmesan cheese and lemon zest. Garnish with basil or parsley.
Sponsor: Dan’s Market
