Spaghetti With Spring Vegetables
|White mushrooms||1⁄4 Pound|
|Sweet pepper||1 Large (Red / Green)|
|Olive oil||5 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Ground pepper||To Taste|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
Peel, seed and dice tomatoes.
Wash asparagus and cut tips off stalks.
Reserve stalks for another use.
Wash and dry zucchini and mushrooms thoroughly; cut into thin slices.
Wash pepper and cut into short thin strips.
Heat oil in large skillet.
Add pepper strips and saute over medium heat 5 to 6 minutes.
Add onion, zucchini, asparagus tips and mushrooms.
Saute 4 to 5 minutes.
Add diced tomatoes and salt and pepper.
Cook uncovered over medium heat 10 minutes, stirring frequently.
Stir in parsley and garlic.
Taste and adjust for seasoning.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook spaghetti uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain spaghetti and place in a warm deep dish or bowl.
Pour sauce over spaghetti.