Spaghetti with Asparagus, Squash, Peas, Mushrooms & Tomatoes

Spaghetti with Asparagus, Squash, Peas, Tomatoes, Mushrooms & Pine Nuts

Pasta and veggies always make for a simple, yet delicious meal. Now that we are on the tail end of spring and quickly approaching the summer solstice, the beautiful and fresh vegetables are plentiful. A combination of vegetable broth, olive oil and lemon juice is a light alternative to the traditional tomato sauce.

Ingredients (Serves 4-6):

1 pkg of whole wheat spaghetti (or pasta of your choice)

1 bunch asparagus (grilled whole, then chopped)

1 yellow squash, sliced

1-2 portabella mushroom caps, chopped

1 container of cherry tomatoes, halved

1/2 cup of fresh or frozen peas

1 shallot, diced

2 cloves garlic, minced

1/4 cup pine nuts, toasted

1/2 cup vegetable broth

1/4 cup Olive oil

juice from 1 freshly squeezed lemon

fresh basil, chopped

salt & pepper to taste

Boil pasta in salted water according to package directions. Squeeze lemon juice and set aside. Lightly toast the pine nuts in a small pan and set aside.

Drizzle oil over the asparagus and sprinkle with salt and pepper. Grill the asparagus (either in a grill pan or a grill) for approximately 3 minutes. This may take more or less time depending on your preference for texture. Remove from heat. When cooled, chop the asparagus.

Prepare the rest of the vegetables by slicing & dicing the shallot and mincing the garlic. Halve the cherry tomatoes, chop the portabella mushrooms and slice the yellow squash. 

Add 1 Tbsp of oil to a heated deep skillet. Add shallot & garlic and saute for less than 1 minute. Add cherry tomatoes, mushrooms and squash; saute for 2 minutes. Then, add and cook the frozen peas and vegetable broth for 1 minute. Combine the cooked spaghetti with the vegetables in the skillet. Remove from heat. 

Combine the asparagus, pine nuts, basil, olive oil and lemon juice with the pasta and veggies. Add salt and pepper to taste.