Recipe Corner: Angel Hair Pasta with Broccoli, Peas and Garlic


By Christine Vartanian Datian


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

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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

Chopped parsley, shredded basil

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  <>

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: < <>> <>

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