|Stir fry the veggies and add to a pot of cooked pasta for an easy weekday meal|
If you love mushrooms and asparagus, you will love this easy to-make dish. This recipe is fast to prepare and yummy to eat.
1 pound (454 g) linguine
1 tablespoon olive oil
1 clove garlic, minced
1/2 red onion, chopped
1/2 teaspoon red pepper flakes, or less if you prefer less heat
1/2 pound mushrooms, sliced thin
2 small tomatoes, diced small
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup fresh basil, chopped
Salt and pepper to taste
Fresh grated Parmesan cheese
Heat water to boil in a big pot.
Heat oil in a large skillet over medium-high heat. Add onions and garlic and sauté five minutes.
Start cooking the linguine in the pot of boiling water according to the package’s instructions.
Meanwhile, add red pepper flakes and mushrooms to the onion mixture and sauté four more minutes. If the pan gets dry, you can add some boiling water from the pasta pot.
Add tomatoes, asparagus, basil and mix all together.
Turn down heat to medium, cover, and let simmer about four to five minutes, stirring occasionally.
Drain the pasta. Add the pasta back into the big pot and add the vegetable mixture.
Season with salt and pepper and toss to combine.
Serve passing freshly grated Parmesan cheese.