Friday, May 16, 2014

Summer Garden Pasta

3/4 lb. pasta of your choice cooked aldente and drained
4 tbsps. extra virgin olive oil
3 garlic cloves peeled and minced
5 cups broccoli florets
1 cup mini bella mushrooms sliced
1 cup corn
1 cup peas
1/4 tsp. freshly ground black pepper
1 tsp. kosher salt
Step 1: Cook your pasta in well salted water and drain. At the same time in a large skillet heat up olive oil to slightly under medium heat and add garlic (be sure not to burn the garlic).  After a few minutes add in the veggies, salt and pepper tossing to incorporate. 
Step 2: Add in your pasta and toss for another minute on medium heat.  Serve and enjoy!

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