I’m 100% ready for spring, and all the food that comes along with it.
And I’m starting with this spring time one-pot brown rice penne with mushrooms, tomatoes, walnuts, and lemon. Aaaaaand lots of parm, duh. Oh-ma-gah. This pasta is ridic. Quick and easy, and ONE POT equals less mess! Whoop whoop.
You know how certain foods taste like specific seasons? Is it just me? Yeah? Well, this dish totally tastes like spring. Actually, it tastes like the transition from winter to spring, because it’s still a pasta so it’s comforting like winter, but it’s on the healthier side by using a brown rice penne and all bright and fresh ingredients. So, it’s a comforting, almost spring, bye bye winter meal.
It’s pretty crazy for me to think about where my life was ten years ago and what my awesome version of spring break looked like. Ten years ago my idea of a kick ass spring break was going to Jamaica with my college soccer team and… Well, I’ll leave the rest up to your imagination. But whatever you’re thinking probably happened. Sorry mom.
These days spring break consists of my kids being off of school for 2 1/2 weeks, with nobody to entertain them but me, and the most exciting thing about SPRIIIIIIIIIING BREEEEEEEEAK 2015 is this pasta. Whomp whomp.
Oh how things change.
I’m kind of obsessed with this trio. Mushrooms, walnuts, lemon. So earthy, fresh, and satisfying. But really, you could add any spring veggies that you like. Get craaaaaaazy! It’s spring break after all!
- 2 tablespoons olive oil
- 8 ounces crimini mushrooms, chopped
- 4 cups water (plus more if needed)
- 2 teaspoons kosher salt
- 1 pound brown rice penne pasta
- 1 cup grated parmesan cheese
- 2 cups cherry tomatoes, halved
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice (juice from half a lemon)
- 1 cup chopped walnuts, lightly toasted
- 1/3 cup chopped chives
- 1/3 cup olive oil
- Salt and pepper to taste
- 1) Heat 2 tablespoons of olive oil in a large, high-sided saute pan over medium heat. Add the mushrooms, a pinch of salt and pepper, and cook for about 5 minutes until mushrooms begin to soften. Remove mushrooms from pan and set aside.
- 2) In the same pan, pour in the water and bring to a boil. Once boiling, add 2 teaspoons of salt, and the pasta. Cook according to package, stirring often. There should be a little water left in the pan. If the pasta is not done cooking but has soaked up all the water, add more water 1/4 cup at a time until the pasta is cooked through.
- 3) Sprinkle the parmesan over the pasta and toss to coat. Add the tomatoes, lemon zest, lemon juice, walnuts, cooked mushrooms, chives, and olive oil, and toss. Add salt and pepper to taste and garnish with extra cheese and chives. Serve immediately.
Now excuse me while I check flights to Jamaica.