Simple Spring Vegetables with Pasta


Preparation info

  • Difficulty


  • Serves


    as a Main Course

Appears in

The Intolerant Gourmet

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.


  • ¾ pound green beans, tipped and tailed
  • ½ cup olive oil
  • 1 medium onion, cut into ¼-inch dice
  • ½ pound cremini mushrooms, trimmed and sliced across ¼ inch thick
  • ¼ cup dried morel mushroom (porcini also work well)
  • ½ pound sugar snap peas, trimmed and strings removed
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound gluten-free spaghettini, capellini, or other thin pasta, cooked


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-inch skillet over medium heat. Add the onion. Cook until translucent, about 5 minutes. Stir in the fresh mushrooms and cook for 2 to 3 minutes more. Set aside.

Place the dried mushrooms in a 2-cup glass measure with ½ cup water. Cover tightly with plastic wrap and microwave on high for 3 minutes. Drain. With scissors, cut the dried mushrooms into ¼-inch pieces. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3 to 4 minutes, stirring occasionally. When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper. Toss with the pasta.