By Christine Vartanian Datian
Ingredients
1 pound or a little less angel hair pasta, vermicelli or bow tie pasta (whole grain or plain)
1 medium onion, chopped
4-5 large cloves garlic, minced
1/2 pound fresh mushrooms, sliced
Recipes
Recipe Corner: Angel Hair Pasta with Broccoli, Peas and Garlic
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1-10-oz. package frozen broccoli, thawed and drained
1 cup frozen peas
1 teaspoon each dried crushed basil and oregano
Sea or Kosher salt, coarse black pepper, crushed red pepper flakes
About 1/3 cup olive oil (more to taste)
Crumbled feta cheese or grated fresh Parmesan or Romano cheese
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Chopped parsley, shredded basil
Preparation:
Cook pasta according to package directions and drain.
In a large pot, sauté the garlic, onions and mushrooms in 2-3 tablespoons of olive oil until the onions are translucent. Add the spices, frozen broccoli, and peas, toss, and cook on low heat for 5-10 minutes.
Add the pasta to the cooked vegetables and toss; add the olive oil and toss again; top with choice of cheese and red pepper flakes. Garnish with parsley or basil, drizzle with olive oil, and serve with extra black pepper, if desired.
Serves 4.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at <http://www.thearmeniankitchen.com/> http://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: < <http://www.myrecipes.com/search/site/Datian> http://www.myrecipes.com/search/site/Datian> <http://www.myrecipes.com/search/site/Datian> http://www.myrecipes.com/search/site/Datian
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