Pin it Stumble google-plus

Fresh and easy


Published: 04/25/2012


Pasta Primavera with Asparagus

Rich tasting without the cream, this spring-time dish is a great way to enjoy fresh local asparagus.



1 lb. asparagus, trimmed and cut into
1-inch pieces

1 Tbsp. olive oil

1 medium onion, chopped

1 clove garlic, minced

1/2 cup mushrooms, sliced

1/2 cup peas, fresh or frozen

3/4 cup tomato, seeded and diced

1 lb. fusilli or farfalle (bowtie) pasta

1 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Salt and pepper to taste



 In large pot of boiling water, cook asparagus for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside. Heat oil over medium-high heat. Add onion, garlic, mushrooms and peas, and cook for about 5 minutes, until onion is softened. Stir in reserved asparagus and heat through. Meanwhile, cook pasta in boiling water until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the vegetable mixture. Add the diced tomato and enough reserved cooking liquid to moisten. Sprinkle with cheese, salt and pepper. Toss to combine, add parsley and serve immediately. Serves 4.


Rhubarb Sauce

Rhubarb sauce spooned over a slice of angel food cake is an easy, light dessert.



6 cups chopped rhubarb

1 cup granulated sugar

1/4 cup water

1 Tbsp. fresh orange zest

1 tsp. each of vanilla and cinnamon



 In a saucepan, bring rhubarb, sugar and water to simmer over medium heat. Stir until sugar dissolves. Continue to simmer, stirring occasionally, until rhubarb is tender, about 10 minutes. Stir in orange zest, vanilla and cinnamon. Let cool. Serve over cake or ice cream. Serves 4.  

Browse by Category