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Spring Veggie Pasta

by Tom Fleming

Listen to the Podcast

Serves 4:


1 lb. organic whole wheat pasta

1 ½ cp of arugula or spinach

1 small tub of crimini mushrooms (cleaned and quartered)

1 each roasted red pepper (julienned)

¼ cup fresh chopped basil

Zest of 1 Lemon

2 cloves fresh garlic (minced)

1 large shallot (sliced thinly)

4 Tblp. EVOO

½ cup fresh grated parmesan or romano cheese

Salt and Pepper to taste

Optional: 1 lb chicken breast can also be used


Bring large pot of water to boil and season with salt and 1 Tblp. Of EVOO

When water is boiling, add pasta and stir.

Cook for at least eight minutes over high heat.

While pasta is cooking, place large sauté pan over high heat and add 1 ½ T olive oil.

Add crimini Mushrooms, season with salt and pepper and Sauté for 2 minutes.

Add shallots and Garlic and sauté until mushrooms are tender.

Remove from pan and reserve.

When pasta has cooked till tender, thoroughly drain and return to pot

Add mushroom mix, roasted red pepper, arugula or spinach, lemon zest and fresh basil to pasta in pot.

Completely toss mixture and season with salt and pepper.

Arrange on platter and drizzle remaining olive oil on top and garnish with parmesan cheese.


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