Ingredients

The following ingredients have 4 Servings
  • 1 lb bow tie pasta, cooked to al dente
  • 1 T extra virgin olive oil
  • 1 small-medium onion, (chopped)
  • 1 T minced garlic
  • salt and freshly ground black pepper to taste
  • 1 lb sliced crimini mushrooms
  • 1 bunch asparagus, woody stems snapped off and then sliced into 2-inch pieces
  • 1 lb shrimp
  • 2 handfuls sugar snap pea pods, cut into bite-sized pieces
  • 1 handful basil, (thinly sliced into slivers)
  • crumbled goat cheese
  • several small handfuls per serving baby arugula ((or spinach or spring greens0)
  • fresh lemon juice, to taste

Instruction

  • Cook the pasta according to package directions in salted water. Drain, reserving a ladle or 2 of the cooking water and set aside until needed.
  • While the pasta is cooking, prep your vegetables.
  • Heat a large nonstick skillet over medium high heat. Add the oil and when it is hot add the onions with a pinch of salt. Cook, stirring, until they soften and become translucent.
  • Add the garlic with some freshly ground black pepper. Stir and cook for 2-3 minutes.
  • Add the mushrooms with another pinch of salt. Cook until the mushrooms have released their liquid and are browning, about 7 minutes.
  • Add the asparagus with a ladle of pasta cooking water. Stir and let the water boil off.
  • Add the shrimp and the sugar snap pea pods at the same time. Toss and cook for about 3 minutes, until the shrimp is curled, opaque and pink.
  • Remove from heat and toss the pasta into the vegetables. Stir in the basil. Add a squeeze of lemon juice and taste for more salt, freshly ground black pepper or lemon juice. Remember you will be adding goat cheese in addition to greens.
  • Serve the dish by piling a small mound of arugula (or other baby greens) and topping with the pasta, shrimp and veggies. Sprinkle crumbled goat cheese over this and enjoy!