So when I went to the market, there were various vegetables on sale that were too good a deal to pass up. Towards the middle of the week, we still had a few things left over, so why not mix everything together and create a stir fry. I love this because it’s pretty light and filling at the same time. This is also very versatile because you can pretty much add any vegetables you want.
8 oz linguine
2 cloves garlic, sliced
3 stalks celery, chopped
1 red bell pepper, seeds removed and sliced
half bunch asparagus spears, cut into 2 inch pieces
1 cup baby portabella mushrooms, sliced
1/2 cup dry white wine
salt to taste
1. Prepare pasta as directed on the package.
2. Meanwhile, in a pan, add enough oil to coat the bottom of the pan. Sauté garlic in pan for a minute. Add celery, bell pepper, and asparagus and sauté until celery tender. Add mushrooms and cook for 2-3 more minutes.
3. Add seasonings to taste. Add wine and allow it to cook off.
4. Drain the pasta. Drizzle with olive oil and toss in the veggies to combine. Plate and serve.