Pasta with Vegetables

Pasta con Verdure

Ingredients

  • 16 oz. Pasta Lensi Radiatore
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 1/2 cups Portabella mushrooms, diced medium
  • 1 1/2 lbs. Roma tomatoes, cored, seeded and diced
  • 12 large fresh basil leaves, chopped fine
  • 1/2 cup white zinfandel
  • 1 bundle fresh asparagus, blanched and cut into 1 inch pieces
  • 4 oz. Gorgonzola cheese, crumbled
  • Salt & black pepper, to taste
  • 3/4 cup reserved pasta cooking water or vegetable stock, if desired

Wine Pairing: Vermentino (Sardegna Region)

Recipe Serves: 4-6

Pasta Lensi's Radiatore

Directions

Cook pasta according to directions, reserving 3/4 cup water. Drain.

Heat the olive oil in a large skillet. Add garlic, mushrooms, tomatoes and basil. Cook 2 minutes. Add wine and reduce by half. Bring sauce to a simmer. Toss in asparagus and hot pasta. Slowly add cheese and stir in reserved water or vegetable stock, if desired.

Season to taste with salt and pepper. Serve immediately. Mangiare bene.


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