High Protein Spring Vegetable Pasta

Light and healthy, our Spring Vegetable Pasta is a delicious bowlful of Spring vegetables, exotic Romanesco broccoli and purple asparagus, and gluten-free noodles in a white wine sauce.

📝 Ingredients

• 4 oz (1/2 box) Explore Cuisine Red Lentil Pasta
• 4 oz (1/2 box) Explore Cuisine Green Lentil Pasta
• 1 head or Romanesco broccoli (you can also use regular broccoli), cut into florets
• 3 tsp extra virgin olive oil, divided
• 8 large shiitake mushrooms, sliced
• 6 purple asparagus (you can also use green), cut into 1/2 inch pieces
• 4 scallions, white and green parts, sliced
• 1 large yellow zucchini, diced
• 1 clove garlic, minced
• 1 cup grape tomatoes, sliced
• 1/2 tsp salt
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1 tsp red pepper flakes (optional)
• Vegan or regular Parmesan cheese, to taste (optional)
• Kalamata or other olives of your choice (optional)

👨‍🍳 Instructions

1. 1Cook the pasta according to the directions on the box. Add the broccoli in the last 5 minutes of cooking time. Transfer it to a colander and run the pasta and broccoli through cold water. Drain well and set aside
2. 2Heat 1 teaspoon of the olive oil in a large non stick skillet. Add the shiitake mushrooms and cook ever medium high heat for 5 minutes, stirring often. Transfer them to a plate and set them aside
3. 3Heat the remaining 2 teaspoons of olive oil in the same skillet. Add the asparagus, scallions, zucchini and garlic and salt and cook over medium heat for about 4 minutes, tossing often .Add the grape tomatoes and continue cooking for 2 more minutes.
4. 4Add the pasta, broccoli, cooked shiitake, white wine, lemon juice and red pepper flakes (if using) to the skillet. Toss well and cook for 5 more minutes . Sprinkle cheese and olives on top (if using) before serving