Ok so I have a real weakness for pasta......I'm mean a real serious weakness. It's like a blank canvas for so many recipes with so many delicious options. I made this earlier today and I think it may be my new go to pasta dish. I absolutely love the crisp texture of the asparagus and the sweetness of the tomatoes, along with the heartiness of the mushrooms......and then there's that freshness from the dill. Its all a match made in heaven. To top it of the entire dish cost under $15. #WINNING.
Cook Time: about 20 minutes
Makes 2-4 servings
3 cups of asparagus chopped into 1-1/2 inch cuts
1 8 oz pkg of baby portabella mushrooms sliced
2 cups of cherry tomatoes sliced
1 handful of fresh dill chopped - I love dill and I like to use a lot in this dish
2 garlic cloves minced
1/4 cup of extra virgin olive oil -plus more for drizzling
the juice of 1 lemon
sea salt to taste
Directions.
First cook the pasta according to the box instructions, drain and set it aside. Then place a large skillet over low heat and add in the 1/4 cup of extra virgin olive oil and the minced garlic cloves. Let the garlic and oil sit for about 5 minutes (this will infuse the oil with the garlic flavor). Next, add in the asparagus, mushrooms and tomatoes. Now raise the heat to medium and cook for 7-8 minutes while stirring occasionally. Then, add in the cooked pasta, dill, and your desired amount of lemon juice. Now drizzle in additional extra virgin olive oil and add sea salt to taste.......and that's it my friends.
After you infuse the oil with garlic just add in the veggies and cook until nice and tender.
I just love dill.......It adds so much freshness
Done in just minutes....I like to squeeze in a generous amount of fresh lemon juice and olive oil.
