Simple and delicious, you're sure to eat all your veggies when you make this recipe!
Ingredients:
-8 oz grape tomatoes, sliced in half lengthwise
-1 tbsp olive oil
-1 tbsp fresh chopped parsley, plus more for garnish
-4 tbsp butter, or olive oil for my Vegan friends
-2 cloves garlic, minced
-1 tbsp crushed red pepper flakes, plus more for garnish (Optional)
-8 oz asparagus, chopped in thirds
-8 oz mushrooms, sliced
-1 cup white wine
-2 cups leafy greens, like spinach and arugula
-Parmesan for garnish
Instructions:
1. Preheat oven to 350 degrees.
2. On a greased baking sheet, place the tomatoes cut side up. Drizzle olive oil and sprinkle chopped parsley on top of the tomatoes. Put the tomatoes in the oven for 15-20 minutes until the tomatoes are soft. Set aside until ready to use.
3. In a large skillet, melt butter over medium high heat. Add garlic and red pepper flakes and cook until fragrant, about 2 minutes.
4. Add asparagus and mushrooms and saute until just soft. Pour wine into the skillet and bring to a boil. Cover and cook until half the wine has evaporated.
5. Mix in the leafy greens and saute until slightly wilted, about 2 minutes.
6. Toss pasta in the vegetable sauce and serve with sprinkles of parsley, parmesan, and crushed red pepper flakes.
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