The Healthy Italian Night

So..tonight Alan and I were going to head to Spazzo for dinner, but realized that Mexico is in 3 weeks! Alfredo sauce was a big "no way, jose!!" Here is what I made instead...

Button Mushroom and Asparagus Salad

5 or 6 super dooper large button mushrooms, sliced thin
4 spears of asparagus, cut into 1/2 inch pieces
1/4 cup of fresh chopped parsley (chopped very small)

Combine all ingredients. Add dressing (recipe below) and toss gently until all veggies are completely coated. Cover tightly with plastic wrap and store in fridge until ready to serve.

Dressing
1/4 cup good quality extra virgin olive oil
1/4 cup of freshly squeezed lemon juice (NO BOTTLED STUFF!!)
Dash of fresh ground pepper
Dash of fresh ground sea salt



Super Easy Linguine
1 pound linguine, cooked according to directions
6 big sprays of Pam olive oil spray
1 tsp of extra virgin olive oil
1 giant shallot, chopped fine
2 tbsp sweet onions, chopped fine
10 baby carrots, chopped into 1/2 inch pieces
1 tsp fresh chopped parsley (chopped very fine)
5 - 10 tbsp of tomato paste
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground sea salt
1 tsp freshly ground pepper
1 1/2 cups frozen peas
1/2 cup frozen corn
1/4 cup of freshly grated Parmesan cheese
1/2 cup of freshly grated Romano cheese

Cook the linguine according to directions, reserving 2 cups of the pasta cooking water..it will look cloudy and icky, but that is exactly what you wanna see! Heat the Pam spray and olive oil in a large pan or Le Crueset on medium heat (for those using a cook top like I am, heat to 2.5 max). Add the shallots, carrots, garlic salt, salt and pepper. Saute until tender - approx 12 minutes. Add 5 tbsp of tomato paste along with 1 cup of the pasta water. Whisk to combine smoothly. Add oregano, thyme and fresh parsley. Let the ingredients cook for approximately 3 minutes, or until parsley is wilted. Stir in frozen peas and corn. Let cook for another 3 minutes, or until the peas don't have the funky frosty look. Fold in linguine, adding more tomato paste and pasta water to fully coat the pasta. Transfer to a serving dish. Combine the cheeses and lace the pasta with cheese.

Pop a bottle of phenomenal wine (tonight's choice was a Zerba Syrah)..place the pasta dish into the center of the table..right next to the bowl filled with yummy mushroom/asparagus goodness..the dive in!