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.
Simple Spring Vegetables with Gluten-Free Pasta
Recipe By Barbara Kafka
- Cooking and Prep: 30 m
- Serves: 4
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Vegetables
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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.
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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.
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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.
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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.
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When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper.
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Toss with pasta and serve warm.
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