Spring pasta

By admin
12 September 2011

Serves 4

250 g penne pasta

30 g butter

60 ml (¼ c) olive oil

1 onion, quartered

2 garlic cloves, finely chopped

250 g brown mushrooms, sliced

1 carrot, thinly sliced

100 g baby spinach leaves

60 ml (¼ c) chopped parsley

30 ml (2 T) chopped coriander leaves

30 ml (2 T) chopped mint leaves

zest of one lemon

250 ml (1 c) grated parmesan cheese

1 Boil the pasta in salted water until al dente. Drain and set aside.

2 Heat the butter and half the olive oil and fry the onion, garlic and mushrooms until fragrant and dry.

3 Stir in the rest of the ingredients – except the parmesan cheese – and heat through.

4 Mix the pasta, vegetables and rest of oil and sprinkle with the cheese.

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