N is for Noodles

There is nothing that I love more than coming home from the Farmer's Market and using the fresh bounty that I just purchased.  Today's recipe uses fresh asparagus, sweet tomatoes, and young zucchini tossed with some Boursin cheese and topped with shredded Parmesan.  So good and so easy.....

N is for Noodles....

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the letter or contains a main ingredient that begins with the letter.  This week's letter is N.

Let's see what everyone decided to make this week.....

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Great Northern Bean Summer Caprese Salad 
• Jolene’s Recipe Journal: Grilled Naan 
• Karen’s Kitchen Stories: Homemade Fig Newtons 
• Magical Ingredients: Nasturtium Paratha 
• Sneha’s Recipe: Navratan Chivda 
• A Messy Kitchen: Nectarine Creme Brulee
• Blogghetti: No Bake Mini Strawberry Cheesecake Cups 
• Culinary Cam : Nocino, Italian Green Walnut Liqueur 
• Food Lust People Love:  Miso Butter Noodles
• Mayuri’s Jikoni: Quick Tawa Naan
• A Day in the Life on the Farm: Spring Pasta Primavera 

You can use any veggies you like in this recipe.  I often make this at the end of the week, using any vegetables left before heading to the next grocery trip.  

I always have Boursin Cheese in my refrigerator.  I buy a 3 pack whenever I make a Costco run.  It is great when company comes by and you want to offer cheese and crackers.  It is wonderful tossed with pasta or in an omelet.  I put it on my bagels in the morning and schmear it on baguettes when I want a snack while relaxing at night.

I like to use a wok to cook my vegetables but you can use any large skillet.  You can also use any shape or size of noodle you have in your pantry, just cut the vegetables in proportion to the pasta.

I boil the pasta as I am working on the vegetables cooking them side by side on the stove.  When the pasta is cooked to my liking, I use a spider ladle to remove it and put it into the same pan with my vegetables and cheese.  

Should the sauce be too thick, simply add some of the pasta cooking water until it reaches the desired consistency.  Transfer it to a bowl, sprinkle with some Parmesan cheese and...Voila, a colorful, healthy meal in less than 30 minutes.

Entrees, Pasta, Vegetarian, Colorful, Nutritious, Meatless

Entrees, Pasta

American

Yield: 6 servings

Author: Wendy Klik

Spring Pasta Primavera

Colorful, fresh vegetables tossed with pasta in a creamy herb and cheese sauce

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 T. olive oil
• 1/2 Vidalia onion, sliced
• 4 oz. mushrooms, sliced
• 1 zucchini, halved and sliced into moons
• 1 bunch asparagus, woody stems removed, cut into thirds
• 1 pint cherry tomatoes
• 1 lb pasta noodles, cooked per package directions
• 5 oz. Boursin cheese, garlic and herb flavor
• pasta cooking water, if needed
• Parmesan Cheese for sprinkling, if desired

Instructions

1. Heat the oil in a large skillet or wok. Add the onions, asparagus, and mushrooms. Cook and stir until mushrooms are browned, asparagus is crisp-tender, and onion is softened.
2. Add in the zucchini and tomatoes. Cook and stir until zucchini is softened and tomatoes start to burst. Stir in the cheese until melted and the vegetables are coated.
3. Remove the pasta from the cooking water with a spider ladle or large slotted spoon and place directly into the pan with the vegetables. Toss to loosen the cheese and coat the pasta, adding a little more of the pasta cooking water, if needed, to reach desired creaminess.
4. Place into a large serving bowl and sprinkle with Parmesan cheese, if desired.

Nutrition Facts

Calories

305.18

Fat (grams)

14.46 g

Sat. Fat (grams)

7.87 g

Carbs (grams)

34.09 g

Fiber (grams)

4.25 g

Net carbs

29.84 g

Sugar (grams)

7.22 g

Protein (grams)

11.4 g

Sodium (milligrams)

245.44 mg

Cholesterol (grams)

27.84 mg

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