|Posted by Stacey @ Savory & Sweet on May 30, 2012 at 9:05 PM|
Some of the best dinners come from simply walking around the grocery store and picking out the freshest, best looking produce, and then building the dish from there. That's how I ended up here. It started as a vegetarian dish, but I have to refrain from calling it so, due to the chicken broth used. But, feel free to use vegetable broth in it's place. Heck, even switch out the veggies to what looks best or what is on sale at your favorite store. The possiblities are endless!
And don't judge. I happen to love Stop & Shop. They happen to have a really great produce section and that chicken broth was only $1.00! For organic! Not everything has to be Gucci and Prada.
1 Box Rotelle Pasta
1lb Asparagus, cut to bite size pieces
1 Cup Cherry Tomatoes, cut in half
2 Portobello Mushroom caps, thinly sliced
1 Shallot, finely chopped
2 Cloves of Garlic, finely chopped
Juice of 1 Lemon
Zest of 1/2 of a Lemon
16oz Chicken Broth
1/4 Cup Grated Parmesan Cheese, plus more for garnish
1 Teaspoon Dried Basil
3 Tablespoons of Butter
1/2 Tablespoon of Extra Virgin Olive Oil
2 Teaspoons Salt, more or less to taste
2 Teaspoons Pepper, more or less to taste
First, chop asparagus, tomatoes, mushrooms, shallots and garlic and leave aside.
In a large skillet, on medium heat, melt butter and add oil. Stir in asparagus, mushrooms, tomatoes, salt & pepper, and saute for about 10-15 minutes.
Once asparagus has slightly softened, add in shallot and garlic. Stir and cook for a few minutes.
Pour in chicken broth and add the zest of half of a lemon and all of the juice. Stir in a 1/4 cup of grated parmesan cheese and stir well. Add in basil and some more salt & pepper to taste. Bring to boil and reduce to simmer. Cover to let asparagus cook until tender.
Meanwhile, In a large pot, boil water for pasta and cook pasta for about 10 minutes.
Drain pasta and combine with the veggies and sauce.
Serve with a sprinkle more of grated parmesan cheese and/or some more lemon zest.