Whole-Wheat Rotini with Asparagus and Portobello Mushrooms
Boost your vegetable and fibre intake with this healthy and delicious asparagus and portobello mushroom rotini pasta dish.
Keywords
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Garlic press
- Grater
- Kitchen timer
Ingredients
- 5 cups whole wheat uncooked Rotini pasta
- 2 cups grape tomatoes (cut into halves)
- 1/2 cup fresh basil (chopped)
- 6 tbsp extra virgin olive oil
- 1 medium onion (diced)
- 2 cups portobello mushrooms ((about 3 large), chopped)
- 3 - 3 1/2 cups asparagus (chopped)
- 1 cup almonds (sliced)
- 4 cloves garlic (crushed)
- 1 tbsp ginger (minced)
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper
- 1/2 tsp salt ((optional))
- Parmesan cheese (to sprinkle)
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