Claire Cruscuolo, R.N., C.C.P.
Tagliatelle with Zucchini, Oyster Mushrooms, Lemon and Mint
Category
Entree
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
25 minutes
Author:
Claire Cruscuolo, R.N., C.C.P.
Who doesn't love a fresh pasta dish? This one is a nice representation of fresh veggies that pulls together easily for weeknight or weekend with family or friends.
Ingredients
-
1 pound Fettuccine or Tagliatelle Pasta
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1/4 cup extra virgin olive oil
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2 medium leeks; white and pale green parts only, well washed and coarsely chopped
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1 large shallot, finely chopped
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3 small organic zucchinis, diced
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1 bunch asparagus (thin) trimmed and cut into 1/2 inch lengths
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Salt (kosher) or sea salt and fresh ground black pepper to taste
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3 tablespoons balsamic vinegar (white)
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3 tablespoons organic lemon juice
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8 ounces oyster mushrooms, sliced
Directions
Bring a stockpot of lightly salted water to a boil over high heat and cook the pasta according to package directions.
Before draining the pasta, reserve 2 cups of the cooking water. Heat oil in a large pot over medium heat.
Add the leeks, shallots, zucchini, asparagus, salt and pepper. Cover and cook for 10 minutes, stirring occasionally.
Add mushrooms and mint. Cover and cook, stirring occasionally, 4-5 minutes, or until the mushrooms are tender.
Stir in the vinegar, lemon juice, and reserved pasta cooking water. Cook for 2 minutes, stirring occasionally.
Add the cooked pasta and toss well to coat pasta with the broth. Cover and cook for 1 minute, stirring frequently.
Taste for seasoning. Serve immediately.
Filed in:
Asparagus,
California cuisine,
Entree,
Fettuccine,
Leeks,
Lemon,
Mint,
Organic Asparagus,
Organic Shallots,
Organic Zucchini,
Organic Zucchinis,
Oyster Mushroom,
Pasta,
Plant Based,
Shallots,
Tagliatelle,
Tagliatelle with Zucchini Oyster Mushrooms Lemon and Mint,
Veggies
