Recipe: Early Spring Vegetable Primavera
Author: 
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
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-early-spring-vegetable-primavera/