Pasta Primavera - Gone Light

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 lb whole wheat penne or 3/4 lb whole-grain penne
• 1 lb medium asparagus, cut into 1 1/2-inch sections
• 1 (15 ounce) can chicken stock
• 1/4 teaspoon salt
• pepper, to taste
• 1 1/2 tablespoons olive oil, plus 2 teaspoons extra for serving
• 4 garlic cloves, sliced
• 1/4 red onion, chopped small
• 1/8 teaspoon red pepper flakes
• 4 ounces shiitake mushrooms, stemmed and sliced
• 4 ounces cremini mushrooms, trimmed and cut (into quarters or sixths, depending on size)
• 1 cup frozen peas
• 2 pieces sun-dried tomatoes
• 2 tablespoons fresh parsley, chopped
• 1/2 cup parmesan cheese, chopped
• 6 ounces baby spinach, bag is fine
• 2 scallions, chopped

Recipe

• 1 bring a large pot of salted water to a boil for the pasta.
• 2 combine the asparagus, 1/4 cup of stock and 1/4 teaspoon salt in a large skillet. cover and cook over medium heat until al dente, 3 to 5 minutes. transfer to a bowl with any remaining stock. set aside.
• 3 in the same skillet, heat the 1 1/2 tablespoons of oil with the garlic and onion over low heat. cover and cook until the vegetables soften but do not brown, 3 to 4 minutes. stir in the red pepper flakes. add the mushrooms, and raise the heat to medium-high. cook until the mushrooms are lightly browned and softened, about 5 minutes. if mushrooms begin to stick to the bottom of the pan, add 2 tablespoons stock and stir to release. add the peas, the rest of the stock and 1 tablespoon of the parsley. remove from the heat and set aside.
• 4 add the pasta to the boiling water and cook about two-thirds of the way, about 6 minutes.
• 5 remove 1 cup of pasta water and add it to the skillet with the vegetables. drain the pasta in a colander, and add it to the skillet. bring liquid to a boil; cook until reduced by about one-half. add all but about 2 tablespoons of the parmesan cheese, the asparagus, 1/2 teaspoon salt, 1/4 teaspoon pepper and the spinach. cook, tossing with tongs, until the liquid is reduced and thickened and the spinach is wilted, 1 to 2 minutes.
• 6 divide the pasta among 4 bowls, and sprinkle with scallions and sun-dried tomatoes. drizzle each with 1/2 teaspoon oil, and sprinkle with the remaining cheese.