Mushroom, Asparagus and Zucchini Pasta
Good morning. Happy Sunday to you. I hope you had a restful weekend.
Do you have your dinner plans all ready and set for today? Sometimes, I really dont know what to make, until the last minute. This pasta dish is great for days like that. This dish comes together in minutes, and is so flavorful.
If you dont have these exact veggies on hand, no worries. Use what you have in the fridge.
Mushroom, Asparagus and Zucchini Pasta
- 8-10 mushrooms, washed and sliced
- 1/2 bunch asparagus, washed and cut in bite sized pieces
- 1 medium zucchini, cut into bite sized pieces
- 5-6 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp Herbs de Provonce
- 1 1/2 tsp Seasoned Salt Mix
- Shredded Provolone cheese, optional
Using a heavy bottom large pan, heat oil on medium. Add in garlic. Once fragrant, add in zucchini.
Once the zucchini starts to soften, add in mushroom and asparagus. Toss well to coat in oil.
Season with salt mix and herbs.
Cover, cook on medium-low 10-15 minutes until vegetable are tender.
Cook pasta according to package directions.
Add cooked pasta directly to pan of veggies. Mix well over low heat.
Serve simply with some grilled meat. Top with grated cheese, if desired.
Enjoy!
This pasta works well as a meal all on its own.
How will you serve this pasta? Does your family like these vegetables, or will you change them? Leave a comment below, or tag us on Instagram @Anges_Table and let us know.