Wednesday, May 30, 2012

White Hot Bow-Tie Pasta with Mushrooms, Feta & Asparagus

Serves: 4
Prep Time: 10 minutes, plus 20 overall cook time

½ pound medium fresh asparagus spears, about 16, sliced into 1-inch pieces, about 2 cups
½ pound fresh white mushrooms, sliced, about 2 cups
1 large white onion, peeled and chopped, about 1 cup
½ large lemon juiced, about 2 tablespoons
12 ounces Feta cheese, crumbled (about 1 cup)
2 tablespoons olive oil

16 ounces uncooked bow-tie pasta, about 4 cups
Salt and freshly ground pepper

In a sauce pan, heat 2 tablespoons olive oil on medium high. Cook the asparagus, mushrooms and onion until soft, about five minutes. Add the lemon juice and feta and cook five minutes more until veggies and cheese are caramelized.

In a separate pot, boil the bow-tie pasta according to package instructions. Strain the pasta in a colander and place in a large serving bowl. Add the veggie stir-fry on top and toss. Season with salt and freshly ground pepper to taste.  

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