May 14, 2009
- 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.