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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Easy weeknight dish, combining veges and pasta. Can be a side dish, or vegetarian entree (vegan if you omit the optional cheese) This dish goes together quickly, so have your veges prepped before you start. Ingredients:
8 ounces farfalle pasta (or other small pasta shape) |
2 tablespoons olive oil |
1/2 onion, chopped |
1/2 red bell pepper, chopped |
1 cup mushroom, chopped |
1 garlic clove, crushed |
1 cup sugar snap peas, sliced or 1 cup frozen green pea |
1 tablespoon fresh parsley, chopped |
salt and pepper, to taste |
parmesan cheese, to taste (optional) |
Directions:
1. Cook pasta in boiling water according to package directions.
2. While pasta is cooking, saute onion, bell pepper, mushrooms, and garlic in olive oil. Remove to serving bowl and keep warm.
3. 1 minute before pasta is done, add peas to boiling pot of water to blanch.
4. Drain pasta and peas, rinse briefly with hot water, and place in serving bowl. Toss with onions, peppers, and garlic. Sprinkle with chopped parsley, adding salt and pepper to taste. Combine thoroughly, adding parmesan cheese if desired. Serve.
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