Whether I’m roasting, steaming, sautéing or grilling, veggies are ALWAYS on my menu!!! (You may have noticed this by now.) Coasting into summer I am known for throwing together some simple seasonal pasta with whatever veggies I have on hand. It’s funny how these sometimes turn into my proudest nibbles! This particular dish arose last minute as my husband, Eric, was coming over a bad virus and wanted something on the light side.

Ingredients

3 cups whole grain rotini pasta or any other sturdy pasta shape
1 pint cherry tomatoes washed
2 cups portabella mushrooms cleaned, washed & sliced thinly
2-3 tablespoon fresh herbs chopped such as oregano, basil, or parsley (Fresh herbs are a staple in Italian cooking and add tremendous freshness to pasta.)
2 garlic cloves minced
1/4 cup crushed walnuts (Toast them in a hot dry skillet if you have time.)
1 tablespoon of olive oil + more for drizzling
1/4 cup freshly grated Pecorino cheese
Kosher salt & ground pepper to taste

Directions

1.) Heat a large skillet with olive oil over medium heat.

2.) Add tomatoes and cook for two minutes stirring around.

3.) Add in mushrooms and garlic. Cook all until tender. Throw in fresh herbs and mix for one more minute.

4.) Cook pasta in a large pot of boiling salted water according to directions (I like it al dente!).

5.) Plate pasta and spoon veggies on top. Sprinkle with Parm cheese and toasted walnuts. Season with salt and pepper and finish with a drizzle more of olive oil! ENJOY!