Recipe: Early Spring Vegetable Primavera

Posted on September 3, 2015

Hey Everyone,

Here is an easy pasta dish you can prepare very easily for a quick dinner. You can always swap out the vegetables for whatever you have, but these ones are specific to spring. It’s very light and delicious. Enjoy!

Print

Recipe: Early Spring Vegetable Primavera

Author: Bhavani, iEat Green

Recipe type: Vegan

Cuisine: Italian

 

Ingredients

• 1- 12 oz. package of organic Brown Rice Pasta; cooked in salted water
• 1 large bunch of broccoli rabe
• 2 bunches of Asparagus
• 3 Portobello mushrooms
• 1 cup olive oil
• ¼ white wine
• ¼ cup vegetable broth
• 20 cloves garlic, chopped fine
• Salt and pepper
• Fresh Parmesan cheese (optional)

Instructions

1. Trim off bottom of broccoli rabe. Cut broccoli rabe into large pieces.
2. Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.
3. Cut Portobello mushrooms into large slices.
4. Sauté broccoli rabe in the 1 cup of oil for 5 minutes, until soft.
5. Add the garlic and asparagus and sauté 2 minutes.
6. Add the Portobello mushrooms, and cook for 2 minutes.
7. Add the white wine and broth, salt and pepper to taste. Pour over pasta and Toss. May be serves with fresh, shaved Parmesan Cheese

3.2.1215

 

Posted in Recipes Tagged with: #asparagus, #broccoli rabe, #brown rice, #cheese, #gluten free, #mushroom, #organic, #pasta, #primavera, #spring, #vegetarain September 3, 2015 Bhavani Jaroff