From my little kitchen to yours... Enjoy.
Spring Vegetable Pasta with Mushroom Butter Sauce
The original recipe called for pappardelle pasta. This is basically a skinny version of lasagna noodles, but I could not find it so I used fettucine. Use whatever you can find. If you are unfamiliar with leeks, they are really just a larger version of a green onion. Wash them well and slice just the white part. See picture above.
1 lb. fettucine or pappardelle pasta *see recipe note
2 yellow squash
1 cup chopped white button mushrooms
2 leeks, washed and sliced *see recipe note
2 cloves garlic, minced
6 tablespoons butter
1/2 cup white wine
1/2 lemon, zested and juice
Step by Step
Peel carrot with vegetable peeler and throw away outer layer. Continue to peel long ribbons of carrots and set aside. Peel squash and zucchini into long ribbon pieces, stopping at seeds. Make long strands one side of squash until you hit seed. Then, rotate to another side and repeat until all sides have been peeled; set aside.
Saute leeks with butter on medium heat, 4-5 minutes until translucent. Add garlic and continue to cook until fragrant, 2-3 minutes. Add mushrooms and wine and cook an additional 10 minutes. Season with salt and pepper. Mushroom butter sauce can be covered and stored in the refrigerator up to one week. Boil pasta according to directions on packaging in a large pot of salted water. When pasta has 3 minutes left, add ribbons of vegetables to pasta and cook together.
Drain pasta and vegetables and place in a large bowl. Pour butter sauce on top and mix to combine. Serve immediately.
Makes 6 servings.