Confident Kitchen

“Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.”

Spring Noodles

Spring Noodles


  • 10oz linguine noodles
  • 2 tablespoons butter
  • dash of cream or half and half
  • 1/4lb shitake mushrooms, sliced
  • 1/2lb asparagus, cut into bite-sized pieces
  • handful of mizuna greens, cut into thirds
  • salt and pepper to taste

Bring a pot of water to a boil for linguine.  Heat 1 tablespoon butter in cast iron skillet.  Add shitakes and saute for 5 minutes.  Add asparagus and cook 2-3 mintutes or until tender.  Add mizuna greens and 1/4 cup hot water from the pasta pot.  Cover and turn heat off, letting the mizuna greens steam and wilt.  Add salt and pepper to taste.

Cook linguine.  Drain.  Toss with 1 tablespoon butter and dash of cream or half and half.  Place in bowl, then layer with a generous portion of the vegetable mushroom mixture.

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