1 bunch asparagus, cleaned and chopped into 1 inch pieces
1 cup sliced baby bella mushrooms
2 cloves garlic, minced
1/2 pint cherry tomatoes, halved
1/2 t. oregano
1/2 t. paprika
extra virgin olive oil
1/2 box pasta
Step one: While the pasta boils, saute the garlic and mushrooms in olive oil until softened.
Step two: Add the asparagus and tomatoes.
Step three: Add one ladle of pasta water, and then the drained pasta to the skillet.
Step four: Add seasonings and saute until everything is well mixed – about 3 or 4 minutes.
Serve with freshly shredded parmesan or plain. This dish is also EXCELLENT with a cup of chopped, cooked ham added – perfect for your Easter leftovers.
Looks delicious, right? And it’s super simple. Add this one to your menu plan!
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