You Will Need:5 tablespoons olive oil Yellow onion, chopped 2 heads of broccoli, cut into small florets 2 yellow squash, cut small 3 ounces shitakes mushrooms, sliced ½ cup of peas 1 ½ cups of vegetable stock 1 bunch of chives, minced Fresh lemon, salt, lemon pepper 1 package Italian Harvest “Le Rose” pasta
Procedure:Start boiling water for the pasta Heat 3 tablespoons of olive oil in a large sauté pan. Add the onion and cook until soft, about 4 minutes. Start cooking the pasta. Add the broccoli and cook for a minute then add the yellow squash. Add in peas, mushrooms and vegetable stock. Cook for about 10 minutes, on medium, careful not to overcook the veggies. Salt and pepper to taste. Plate the rose pasta and spoon veggie mixture on top. Drizzle each portion with the remaining olive oil. Give each plate a squeeze of fresh lemon and a sprinkle of snipped chives.
By Barbara McGraw, Gallery & Gourmet Food Sales