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Simple Spring Vegetables With Pasta Recipe

Cookstr
Course: Appetizer, Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
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Simple Spring Vegetables With Pasta

Photo by: Johnny Miller

This vegetarian dish can be served as a main course or as a pasta course. The vegetables can be served without pasta as an attractive-looking side dish for chicken breasts.

I made this with morels; but the cremini and dried morels work very well. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will.

Yield: Serves 4 as a main course, 6 as a pasta course

INGREDIENTS
  • ¾ pound green beans, tipped and tailed
  • ½ cup olive oil
  • 1 medium onion, cut into ¼-inch dice
  • ½ pound cremini mushrooms, trimmed and sliced across ¼ inch thick
  • ¼ cup dried mushrooms (porcini are ideal)
  • ½ pound sugar snap peas, trimmed and strings removed
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound gluten-free spaghettini, capellini, or other thin pasta, cooked

Directions

Bring 3 quarts water to a boil in a large saucepan. Add the beans. Cook until tender enough to be split with a fork, 8 to 10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.

Pour the oil into a 10- to 12-inch skillet over medium heat. Add the onion. Cook until translucent, about 5 minutes. Stir in the fresh mushrooms and cook for 2 to 3 more minutes. Set aside.

Place the dried mushrooms in a 2-cup glass measure with ½ cup water. Cover tightly with plastic wrap and microwave on high for 3 minutes. Drain. With scissors, cut the dried mushrooms into ¼-inch pieces. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3 to 4 minutes, stirring occasionally. When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper. Toss with the pasta.


© 2011 Barbara Kafka

Editor's Note

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

503kcal (25%)
223mg (9%)
70g
6g
19g (30%)
0g
3g (14%)
13g
2g
0mg (0%)
7g
14g
75mg
634mg
40mcg RAE (1%)
31mg (52%)
65mg (6%)
4mg (24%)

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