Friday, June 22, 2012

6-21…Fusilli with mushrooms zucchini, and green beans

Our CSA friends provided us with fresh green beans (as well as an ample supply of zucchini) today.  Yesterday I purchased some good-looking white mushrooms from the Mid Town Market, and the idea of pasta with the beans and mushrooms with lemon and mint seasoning came quickly.  


Fusilli pasta
Green beans cut into one-inch pieces
Mushrooms, sliced
Zucchini, sliced crosswise
Green onions
Fresh mint leaves, coarsely chopped
Lemon juice
Olive oil
Garlic and shallots
Red pepper flakes
Grape tomatoes cut in half
Dry white wine


Sauté the garlic and onion in olive oil until soft, then add the vegetables, mint leaves, and red pepper flakes, cover, and cook over low to moderate heat.  After 5 minutes add splash of wine and lemon juice.

Just before the pasta is done add the tomatoes to the pan.  Add the pasta, mix well, and serve with grated cheese of your choice. 


A quick and easy dish using seasonal vegetables.  Almost any combination of veggies can be used.  The tomatoes add a bit of color to an otherwise bland looking dish.  The mint and lemon juice provide an interesting flavor to some very familiar ingredients.

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