I just 'invented' this informal 'recipe' that I thought would be a healthy way to up my vegetable intake. It is satisfying enough to serve as a main lunch dish.
The amounts are 'to taste', but you can start with a cup of asparagus pieces and 1/2-2/3 cup of baby portabello mushroooms, + 'eyeball' the amount of whole wheat spaghetti to use, as a start. The intent is not to have a pile of spaghetti with the other ingredients on top of it, but to mix pieces of spaghetti in with the vegetables, to kind of bring everything together.
Break spaghetti in half (or so) for shorter pieces before placing it in boiling water to cook. Meanwhile, add asparagus pieces first to a non-stick pan on medium-low heat - I used an Orgreenic skillet with a tiny amount of water, a tiny dab of olive oil, and a very thin piece of Land-O-Lakes Olive Oil + Butter product. Then add the mushrooms and continue to saute. Cook to taste, but do not overcook - this recipe is better when the asparagus is still a little crunchy, and the mushrooms still have a little firmess. Likewise, drain the spaghetti when it is on the firmer side of al dente (it should not be completely limp, but should be a little bendy). Add the drained spaghetti to the skillet, and stir a little so that the spaghetti is coated with the moisture from the other ingredients, and everything is mixed together.
Serve in a shallow bowl. If you are not vegan, try garnishing with a somewhat-generous sprinkling of parmesan cheese. With or without the parmeson, add a couple turns of fresh-ground black pepper.
Edited by: LAURAJA1 at: 2/1/2014 (15:16)