2 - 4 servings
Melissa's Corporate Chefs
2 Organic Zucchinis (use Green Zucchini) cut in half moons
2 Yellow Crookneck Squash, cut in half moons
1 cup Sugar Snap Peas, cut in half on the diagonal
1 cup Organic Broccoli, florets
1 bunch Asparagus Spears with woody ends cut off and cut in half on the diagonal
1/2 pound Crimini Mushrooms, quartered
1 tablespoon Butter
1 pound Wide Egg Noodles
2 tablespoons Olive Oil
2 teaspoons Minced Garlic
1/2 cup Italian Parsley, chopped
1/3 cup Basil, chopped
Blanch all vegetables (except mushrooms) in boiling salted water, drain and plunge into an ice water bath to stop the cooking process.
The vegetables should be slightly crunchy, do not overcook (Approximately 2 - 3 minutes for each vegetable).
Sauté mushrooms in melted butter until slightly browned.
Cook egg noodles according to package, drain and briefly set aside.
Heat pasta sauce, add noodles and toss well, gently mix in vegetables and garnish with freshly grated parmesan cheese.