Mouth-Watering Pasta Ortolano

Mouth-Watering Pasta Ortolano

Mouth-Watering Pasta Ortolano
Pasta Ortolano with sautéd onions, mushrooms, garlic, asparagus, and fresh Roma tomatoes served over a toothy brown rice pasta with parmesan and pine nuts!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 6 oz brown rice spaghetti
  • 1 TBS Olive oil
  • ½ medium onion – chopped
  • 1 large garlic clove – chopped
  • 7 Asparagus spears – cut in pieces
  • 3 Mushrooms cut in pieces
  • ¼ Zucchini cut into pieces
  • 2 Roma tomatoes, seeded and cut into pieces
  • ¼ cup frozen peas
  • ¼ cup chicken broth
  • Baby spinach – a handful or as much as you want
  • 1 TBS Pine nuts, toasted
  • 1 TBS Parmesan cheese
  • Salt (optional)

Instructions

You can prepare the veggies while waiting for the pasta water to come to a boil.

After you’ve put the pasta into the boiling water, begin sautéing veggies in the order listed above, adding each next veggie after about one minute of cooking time.

After adding the peas cover and cook about 3 minutes, then add broth and continue to cook while you are waiting for the pasta to finish cooking. If you are using brown rice pasta, it will take about 18 minutes for the pasta to cook. If you are using regular pasta, then you might need to keep the pasta warm until the veggies are cooked. You want your veggies and the pasta to be al dente.

Add the cooked pasta to the pan with the veggies and then stir in the fresh spinach.

Top each serving with pine nuts and Parmesan cheese. Enjoy!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 346 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 3mg Sodium: 514mg Carbohydrates: 53g Fiber: 11g Sugar: 11g Protein: 14g
Nutrition information isn’t always accurate.

Mouth-Watering Pasta Ortolano with sautéd onions, mushrooms, garlic, asparagus, and fresh Roma tomatoes served over a toothy brown rice pasta with parmesan and pine nuts is one of our favorite meals. 

And one of our favorite places to indulge in pasta ortolano is Mandola’s Italian Market in Austin, Texas.  We’ve enjoyed many delicious meals there with our good friends Susan and Joe (miss you guys). The other day my wife was longing for her favorite Mandola’s dish “Spaghettini Ortolano” so she decided to make her own version. And it was delicious.

There’s a bit of chopping but this is a simple recipe. And you can vary the veggies to your own preferences.

Serves:

2

What you’ll need:

Spaghetti Pot

Sauté Pan

Tongs

Ingredients:

6 oz brown rice spaghetti

Olive oil

½ onion – chopped

1 large garlic clove – chopped

7 Asparagus spears – cut in pieces

3 Mushrooms cut in pieces

¼ Zucchini cut into pieces

2 Roma tomatoes, seeded and cut into pieces

¼ cup frozen peas

¼ cup chicken broth

Baby spinach – a handful or as much as you want

Salt (optional)

Pine nuts, toasted

Parmesan cheese

Instructions:

Illustrated Instructions:

You can prepare the veggies while waiting for the pasta water to come to a boil.

After you’ve put the pasta into the boiling water, begin sautéing veggies in the order listed above,

adding each next veggie after about one minute of cooking time.

After adding the peas cover and cook about 3 minutes,

then add broth and continue to cook while you are waiting for the pasta to finish cooking. If you are using brown rice pasta, it will take about 18 minutes for the pasta to cook. If you are using regular pasta, then you might need to keep the pasta warm until the veggies are cooked. You want your veggies and the pasta to be al dente.

Add the cooked pasta to the pan with the veggies and then stir in the fresh spinach.

Top each serving with pine nuts and Parmesan cheese.  Enjoy!

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