Fresh from the farmer’s market, this pasta dish is loaded with enough spring veggie bounty to forgive this season’s ridiculous bipolar weather. Top with cheese or cheeze if your heart desires, but it’s gdamn good without. Trust me, I made it to last a few days for dinner but ended up eating most of it standing at my fridge door. Happens.
-12 oz. dry whole wheat pasta
-3 cloves garlic, minced
-1 can diced tomatoes (or 1 large fresh)
-8-10 stalks of asparagus, chopped
-3 cups spinach, chopped
-3 large oyster mushrooms, chopped
1. Set a pot of water on the stove and bring to a boil- add the pasta and cook according to package instructions, or until tender. Drain and transfer to a large bowl.
2. In a large skillet, heat 1 Tablespoon of oil and add the minced garlic. Sautée 2-3 minutes then add the mushrooms and asparagus. Cook 8-10 minutes, stirring occasionally. Add the chopped spinach and tomatoes to the mixture and cook until the spinach is wilted, 3-4 minutes. Remove from heat and pour the mixture into the pasta. Season with salt and fresh black pepper to taste.