Spring Pasta

Asparagus is a harbinger of Spring, thus the title.This is from my website: www.menupause.info.

Picture of veggies in grill pan before grilling.


Utensils: fry pan, large pot for pasta, serving dish, cutting board & knife
Prep. Time: 10-15 minutes
Cooking Time:15 minutes


8 oz. gluten-free pasta (I used brown rice pasta from Trader Joe’s, but you can also find soy pasta, quinoa pasta, etc.)
2 cups washed, sliced mushrooms
one half leek, sliced, white part only, about 1/8 inch thick
8-12 asparagus spears, trimmed, washed and cut into 1/3rds
olive oil
fresh basil, chopped (optional garnish)
salt & pepper to taste


1. Put water up to boil, add salt, and cook pasta according to directions. Do not overcook.
2. While water is coming to a boil, prepare and grill veggies on a stove top grill pan, or saute in a 8-10 inch fry pan fry pan, or bake in oven at 350 degrees for about 10 minutes or until veggies are tender, but not overcooked. If veggies get done before pasta, set aside on a back burner without heat.
3. Before draining pasta, reserve 1/4 cup pasta water. Rinse pasta with cold water if directions indicate, and place in serving bowl. Add veggies and toss with 1 – 2 Tbl. olive oil and up to 2 Tbl. pasta water if needed.
4. Add salt & pepper to taste. Optional: Add red pepper flakes, raw carrot slices, or finely sliced, fresh basil.
5. Serve hot or cold. If served cold, keep veggies and pasta in separate bowls in ‘frig and combine at time of serving. (Note: Do not add reserved, cold pasta water. Use that only if serving hot.)
Serves two as a main dish with salad and a protein source, four as a side dish.

Note: My daughter Basha, who went to culinary school, was my partner. She and I loved working together and it was she who suggested using her grill pan, which I had never used before. It worked great. She also suggested I use pasta shapes, like spirals, which cook better than spaghetti. Thanks, Basha.


Finished pasta dish, ready to enjoy.

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