Natalie found this recipe many years ago in a magazine or newspaper and has been making it ever since. It’s been modified a little from the original, but we always try to make recipes our own. This is a nice summery vegetarian meal that goes extremely well with a glass of crisp white wine.
½ pound mostaccioli or rotini
¾ stick of butter
2 cups sliced fresh broccoli
3 medium carrots, thinly sliced
1 cup diced green onions
4 cloves garlic minced
2 teaspoons dried basil
½ teaspoons black pepper
Salt to taste
3 cups sliced fresh mushrooms
12 ounces pea pods
½ cup dry white wine
Freshly grated parmesan cheese
Cook the pasta until tender, drain and keep warm.
Melt the butter in a large skillet and stir in broccoli, carrot, garlic, basil, salt and pepper.
Cook for 6 to 7 minutes until the broccoli is just tender.
Add the mushrooms and cook for two minutes more.
Add the peapods, onion, and wine, cover, and cook for two more minutes making sure that the vegetables are crisp tender.
Taste and adjust seasonings.
Toss the vegetable mixture with the pasta and serve with fresh grated Parmesan cheese.
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