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Recipe by Barbara Kafka

Simple Spring Vegetables with Gluten-Free Pasta

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

This vegetarian dish can be served as a main course, as a pasta course, or, without pasta, as a side dish. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will. Serves four as a main course, or six as a pasta course.

Ingredients

Main ingredients

  • 3/4 pound string beans, tipped and tailed

  • 1/2 cup Gefen Olive Oil

  • 1 medium onion, cut into 1/4-inch dice

  • 1/2 pound cremini mushrooms, trimmed and sliced across, 1/4-inch thick

  • 1/4 cup dried morel mushroom (porcini also work well)

  • 1/2 pound sugar snap peas, trimmed and de-stringed

  • Haddar Kosher Salt, to taste

  • freshly ground Gefen Black Pepper, to taste

  • 1 pound gluten-free thin pasta, such as spaghettini or capellini, cooked

Directions

Prepare the Vegetables

1.

Bring three quarts water to a boil in a large saucepan. Add the beans and cook until tender enough to be split with a fork, 8-10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.

2.

In the meantime, pour oil into a 10- to 12-inch skillet over medium heat. Add onion and cook until translucent, about five minutes. Stir in the fresh mushrooms and cook for 2-3 minutes more. Set aside.

3.

Place dried mushrooms in a 2-cup glass measure with 1/2 cup water. Cover tightly with plastic wrap and microwave on high for three minutes. Drain.

4.

Cut the dried mushrooms into 1/4-inch pieces with scissors. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3-4 minutes, stirring occasionally. 

5.

When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper.

6.

Toss with pasta and serve warm.

Simple Spring Vegetables with Gluten-Free Pasta

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