Try This Pasta Dish This Weekend

To bring this week to an end I am sharing with you a recipe from Whole Foods Market’s website. We plan on making this recipe this weekend, because we are having a lot of family come by, so we have decided to cook a large meal of various things. A lot of people in my family love pasta, so I think this will make for a great dish to test out on them . This recipe is for a Pasta Primavera. As always, replace regular ingredients with organic ingredients as much as possible.

Quick tip for this recipe: If there is an ingredient in this recipe that you don’t like don’t be afraid to leave it out, or even substitute it with something else. You can also add other vegetables to this mix if you like. Just have fun with it.

Serves 6 to 8

Ingredients:

• 1 pound Whole Foods Market Organic Fettuccine, cooked al dente, drained (reserving 3/4 cup liquid)
• 2 tablespoons 365 Everyday Value Extra Virgin Olive Oil
• 1/2 pound button mushrooms, sliced
• 3 cloves garlic, roughly chopped
• 2 large spring (or 4 green) onions, thinly sliced
• 1 1/2 cups fresh (or frozen and thawed) green peas
• Salt and ground black pepper to taste
• 3/4 cup grated Parmesan cheese
• 2 tablespoons lemon juice
• 1 pint cherry tomatoes, halved
• 1/2 cup roughly chopped basil (optional)

Method:
Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.

In the same skillet over medium heat, toss the hot, drained pasta with reserved pasta water, cheese and lemon juice.

Gently toss mushroom mixture and tomatoes into the pasta. Season to taste, transfer to serving bowl(s), top with basil and serve.

Nutrition:
Per serving (about 8oz/225g-wt.): 220 calories (70 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 310mg sodium, 29g total carbohydrate (4g dietary fiber, 4g sugar), 10g protein

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.