Asparagus pasta…minus asparagus, add mushrooms, tomatoes, spinach…surprise!

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This past week has been insane for both bloggers here, hence the lack of posts. Kristina has finished classes, but will be going home and adventuring over the new year. I am finishing up the calendar school year on the 21st (end of the world!) and then will be returning home to Tallahassee. I am going to try to post throughout the break, but they may be sporadic.

This meal came along when I realized that I had bought asparagus last week, but had not eaten them. Eek! I looked up recipes for asparagus and vegetable stuff, found a great recipe and then completely changed it. Kristina came over to observe/help, and upon looking at the asparagus made the conclusion that I had been dreading “those do not look good, at all”. Darn, I was hoping it was just me who realized that they were slightly yellow/brownish. So the following recipe is an altered version of one I found on Gluten Free Goddess‘s blog. Of course, in true Jenni fashion, I added mushrooms and spinach, leaving out the capers, jalapenos, and sadly the asparagus.
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two handfuls of fresh spinach
3 crimini mushrooms diced
6 white mushrooms diced
almost a pint of cherry tomatoes whole
6 cloves of garlic chopped
1 leek sliced
handful of golden grapes
4 tsps balsamic vinegar
1/4 cup olive oil
1.5 tbs parsley dried
1 tbs basil
a few shakes of red pepper flakes
pepper to taste
1 box Pasta

Place the ingredients (minus the pasta) in a glass baking dish. Stir to ensure that everything is evenly coated. Place in the oven at 400 degrees.
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Cook pasta according to directions on box (generally open box, pour contents into boiling water, wait).

After about 20 minutes the vegetables should be good (and look like this!)
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Drain the pasta, place veggies on top and enjoy!

This meal is easy, tasty, and vegan!


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