I love a light pasta with fresh vegetables in the summertime. This recipe is lovely for dinner as a warm entree or could also be served cold as a pasta salad for lunch. The marinated artichoke hearts are optional, but add a nice tangy flavor.
1 small onion, chopped small
1-2 garlic cloves, minced
1/2 cup chopped white mushrooms
~ 1 1/2 cups green beans, sliced into 1 inch pieces
1 cup coarsely chopped baby or regular spinach leaves
2-4 marinated artichoke hearts, chopped (optional)
Handful of cherry tomatoes, halved
1/2 to 1 teaspoon red pepper flakes
1/4 scant cup dry white wine
2-3 Tablespoons olive oil
1 Tablespoon unsalted butter
Salt and pepper
Dash of fresh or dried thyme
~ 1/2 lb. campanelle pasta
1. Boil water and cook pasta according to directions on packaging, likely 10 minutes cooking time.
2. Prepare vegetables while water is boiling. Cook vegetables while pasta is cooking. If pasta is finished cooking before the vegetables are done, drain and toss with a touch of olive oil, cover and set aside.
3. Heat 1 generous Tablespoon olive oil in saucepan. Add onion and saute for ~ 5 minutes. Melt in 1/2 Tablespoon butter. Add red pepper flakes and dash of salt.
4. Add garlic and saute for ~30 seconds or until fragrant. Stir in white wine. Let heat briefly, melding, and then add mushrooms and green beans (and artichoke hearts, if using). Stir in ~ 2 Tablespoons water, cover and steam 5-7 minutes, or until the beans are softened but still a little crunchy and bright green.
5. Melt in 1/2 Tablespoon butter, a touch more olive oil and and a splash of water if needed. Add dash of salt and pepper. Stir in spinach. Cover and cook about 1 minute.
6. Stir in a dash of fresh or dried thyme, add cherry tomatoes.
7. Mix vegetables into pasta. Serve with freshly ground pepper.