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.
INGREDIENTS:
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
PROCESS:
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.
COMMENTS:
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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