PASTA PRIMAVERA

 

Contributed by:       Joe & Chris Laino

 

Ingredients:

 

1 tbsp extra virgin olive oil

1 cup fresh mushrooms, sliced

450 g fusilli

6 asparagus spears, cut in 1 inch pieces

1 tbsp minced garlic clove

1 medium zucchini julienne sliced

350 ml sun dried tomato sauce

1 medium red bell pepper julienne sliced

¼ tsp salt

1 oz parmesan cheese

2 medium carrots julienne sliced

 

Directions:

 

In a large pot of boiling water, cook pasta until slightly underdone; drain and set aside.  If desired, toss with a spoonful of olive oil to prevent sticking.

 

While pasta is cooking, bring a small pot of salted water to a boil.  Add carrots and boil for 2 minutes.  Add asparagus and cook for 2 minutes more.  Drain and refresh under cold water.  Set aside.

 

Heat oil in a large skillet or stir-fry pan over medium heat.  Add garlic, mushrooms, zucchini, red pepper, carrots and asparagus.  Cook, stirring for 2 minutes.  Add pasta, sun dried tomato sauce, and salt and pepper to taste.  Toss well and sprinkle with parmesan cheese.