Spring Vegetable Pappardelle
Ingredients
- 1 pound pappardelle pasta
- 2 tablespoons extra virgin olive oil (more will be used later)
- 1 zucchini squash, diced
- 1 pound mushrooms, sliced
- 2 shallots, sliced
- 8 spears asparagus, diced
- 1/2 cup sliced in half cherry tomatoes
- 1/2 cup frozen (or fresh) corn kernels
- 3 cloves garlic, minced
- 1/3 cup shredded Parmesan cheese
- 1/3 cup sliced fresh basil
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