Asparagus is out of the world right now – we’ve been eating it all year long, but right now.. #PERFECTION Time to make another veggie pasta. You can mix the veggies up daily and it’s always so different. I’ve been making our asparagus pasta recipe for a few years now and after having some leftover mushrooms (all but two mushrooms in a package) it was time to change things up – plus I added another veg that took this over the top. This was delicious and QUICK!

I like to cut up the veggies ahead of time when I can, so when it’s time to prepare it’s even faster! For some reason I tend to get in the middle of something right when I need to be making dinner, so this is helpful. I will also make a side salad and pop it back into the fridge so once I sauté the veggies while the pasta is boiling dinner is quickly on the table.

This is another recipe that’s not really a recipe, use the quantity that works for you, and substitute an ingredient that doesn’t sound worthy to you! Below is my yellow sticky note version (how I made it) – it’s a hit! Remember – this recipe is all about YOU. Add more of what you like, less of what you don’t (or omit) – try other veggies too!

📒 ASPARAGUS, MUSHROOM AND ARTICHOKE PASTA

2-3 servings… Heats up very well!

• 1/2 pkg. pasta (I use deCecco spaghetti or thin spaghetti) – we eat about 2/3 of it – see*
• 1/2 bunch of asparagus, bottoms snapped off, washed, dried and cut into bite size pieces
• 1/2 sweet onion (any onion will work!)
• 1 pkg (+/-) white button mushrooms, cleaned and sliced
• 4 artichoke hearts (can or jar) chopped small
• olive oil
• red pepper flakes (dried) – optional
• pepper
• parmesan to sprinkle on top
• chopped walnuts (optional) for topping

I like to have everything cut up before I begin. Once everything is ready to go and you have a pot of water on the stove with the water about to start boiling (time it depending upon how long your pasta takes to cook, mine takes 10-12 minutes).

In a non-stick pan, drizzle enough olive oil to sauté the veggies, you can always add more olive oil if you need it. Once it starts to shimmer, add the asparagus and onion. Let it cook until the veggies start shrinking in size a wee bit, then add the mushrooms and artichoke hearts. I like the veggies to sit for little bits at a time and not stir constantly, it achieves a gorgeous roasted look that way. Sprinkle with red pepper flakes (optional) and pepper (don’t need salt because topping with parmesan).

Once pasta is done and veggies are cooked: if your pan is large enough you can drain the pasta and add however much you like (ratio of veggies to pasta) to the pan and stir around then dish up. OR, you can just add pasta to a serving dish, top with veggies, parmesan and walnuts. #ohmygosh!

*I always cook a 1/2 package of pasta (but I keep probably 1/3 of the cooked pasta in a container for our dog to have a few pieces with his dinner during the week 🐾❣️)

🍄‍🟫 Until next time…