a simple real food recipe :: spring veggie pasta :: asparagus season week!
 
 
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Ingredients
  • ½ package of brown rice pasta
  • ½ medium onion, chopped
  • 3-4 cloves garlic, minced
  • 1 bunch asparagus (about 1lb), coarse ends removed and chopped
  • 1 cup fresh or frozen peas
  • 1 large tomato, seeds and juices scooped out and chopped (could do halved cherry tomatoes!
  • ⅓ cup reserved starchy liquid from cooking the pasta (I cook my pasta in stock for more nourishment and so my liquid is stock too but water works as well)
  • 1 ½ cups cheese, shredded (Raw cheese preferable. Otherwise stick with organic right off the block – shred your own – the pre shredded cheeses have too many unnecessary additives)
  • Sea salt/pepper to taste
  • Optional extra virgin olive oil to drizzle over top to garnish
Instructions
  1. Cook the pasta to al dente and set aside. Reserve about ⅓ cup of the starchy cooking liquid for the veggie mixture sauce.
  2. Saute the onion in a few TB of butter or coconut oil and a pinch of salt for a few minutes.
  3. Add the garlic and cook for a minute.
  4. Add the asparagus and another pinch of salt and cook on medium high for a few minutes until bright green and slightly tender.
  5. Add the peas and tomatoes for a minute or two and then add the starchy pasta liquid.
  6. Simmer the mixture about 5-10 minutes and then pour over the cooked pasta.
  7. Stir in the cheese until melted and is combined with the sauce making it creamy.
  8. Serve with a drizzle of olive oil if desired.
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-spring-veggie-pasta-asparagus-season-week/