Simple Spring Vegetables with Pasta

Name: Simple Spring Vegetables with Pasta
Yield: Serves 4 as a Main Course, 6 as a Pasta Course
Ingredients: Kosher salt; ¼ cup dried morel mushroom (porcini also work well); 1 pound gluten-free spaghettini, capellini, or other thin pasta, cooked; Freshly ground black pepper; ¾ pound green beans, tipped and tailed; ½ pound sugar snap peas, trimmed and strings removed; ½ pound cremini mushrooms, trimmed and sliced across ¼ inch thick; 1 medium onion, cut into ¼-inch dice; ½ cup olive oil

Preparation info

Serves
4
as a Main Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This vegetarian dish can be served as a main course, as a pasta course, or, without pasta, as a side dish.

I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will.

Ingredients

¾ pound green beans, tipped and tailed
½ cup olive oil
1 medium <

Main course
Vegan
Spring

Method

Bring 3 quarts water to a boil in a large saucepan. Add the beans. Cook until tender enough to be split with a fork, 8 to 10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.

Pour the oil into a 10- to 12-