Ingredients
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1 lb penne pasta
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4 tablespoons butter
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8 ounces sliced mushrooms
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1 tablespoon minced garlic
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9 baby carrots, julienne cut
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4 cups broccoli (or asparagus, snow peas, etc)
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1/2 cup vegetable broth
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1/2 tablespoon lemon juice
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1 teaspoon sugar
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1/4 teaspoon red pepper flakes
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1 teaspoon dried basil
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salt and pepper, to taste
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parmesan cheese, to taste sprinkled on top
Instructions
- Cook pasta according to package directions.
- Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
- Steam the vegetables for a about 5 minutes.
- In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
- Add the steamed vegetables to the sauteed mushrooms.
- Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
- Add the cooked and drained pasta, incorporate with the vegetables.