In-Season Vegetable Pasta

Little by little I have been learning what it is to eat vegetables and fruits that are in season. I had not been one to really focus on this but since moving to Michigan, I have come to understand what produce would be available.

I missed the Farmer's Markets this winter but I am looking forward buying fresh herbs, vegetables, and fruits. It makes shopping at a regular supermarket reallt boring. It IS all about supporting your local farmer, even if it means a little at a time.

The following recipe inspires me and make me look forward to the first date of our local Farmer's Market. Meanwhile, I find the "best" on-the-vine tomatoes (that are still somwhat mealy). asaparagus, baby portabella mushrooms and the regualr add-ins that make this dish somewhat Italian.

It reminds me of the little town of Corniglia, which is part of Cinque Terre in Italy. We had great pasta and there was fantastic vegetables all around. This pasta dish inspired me based on my memories of a trip back in 2007. Someday I will go back and share it with my husband.

From An Opera Singer in the Kitchen

In-Season Vegetable Pastaserves 4

1/2 pound thin spaghetti pasta
1/4 pound asparagus (1/2 a bunch)
2 on-the vine tomatoes, chopped
1 1/4 cups baby portabella mushrooms,sliced
1 cup spinach leaves
1/2 cup onion, sliced
3 garlic cloves
2 Tbsp extra-virgin olive oil
1 tsp crushed red pepper
1 1/2 tsp Italian seasonings
1 tsp salt

From An Opera Singer in the Kitchen

Heat olive oil in a large sauce pan. Add onions, tomatoes and garlic and fry for 5 minutes.

Meanwhile, cook spaghetti according to package instructions. Cook until 1 before being al dente so probably 8 minutes. Drain pasta.

Add mushrooms and asparagus and saute' for 7-10 minutes. Add seasonings and cook for another 7 minutes. Add pasta and cook for a minute.

Serve while hot! Sprinkle a little Parma! vegan cheese on this for extra flavor.