Fusilli with mushrooms, zucchini, and asparagus. 2/2/23

Fusilli with mushrooms, zucchini, and asparagus

You could make this pasta dish with any shape you like. I do think it works better with shapes rather than strands. I chopped up all the vegetables ahead of time so the cooking went really quickly.

Using a large enough pan to hold the finished pasta and vegetables I started by sautéing the mushrooms in a little olive oil, then added 1/2 chopped onion, 2 sliced garlic cloves, and the stems of asparagus. Just before adding the drained pasta, I put in the zucchini and asparagus tips. I cooked the pasta together with the vegetables adding a half cup of pasta water and a pat of butter.

My portion was 3 ounces of pasta and a lot of vegetables. I could not finish my bowl so John got a bonus portion!

This entry was posted in American, Easy, Italian, Methods, Pasta, Vegan, Vegetables, Vegetarian, Weeknight dinners and tagged , . Bookmark the permalink.

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