Quick & Easy PJN Vegetable Sauté February 12 2018

Ingredients:

For Pasta:
  • 1 Package Papa's Juicy Noodles (Beef Flavoring)
  • 1 Tables. Olive Oil
  • 1 Tables. Butter
  • 1/4 Cup Grated Parmesan Cheese

For Vegetable Sauté:

  • 1 Cup Asparagus, cut 1 1/4" pieces
  • 1 Cup Baby Bello Mushrooms, sliced
  • 1 Cup Summer Squash, cut in half & sliced 1/2" thick
  • 1 Cup Frozen Broccoli Crowns
  • 2 Tables. Butter
  • 2 Tables. Olive Oil
  • 1/2 Teasp. Minced Garlic
  • 1/2 Teasp. Onion Powder
  • 1/2 Teasp. Dried Parsley
  • 1 Teasp. Kosher Salt
  • 1 Teasp. Black Pepper
  • 1/4 Cup Parmesan Cheese
  1. Put a pot of water on stove to start boiling for the pasta.
  2. In a 12" Sauté pan, Add Butter and Olive Oil, stir on medium heat until melted.
  3. Add minced Garlic and Mushrooms; stir and cook 1 minute.
  4. Add Asparagus pieces, Summer Squash, Onion Powder, Parsley, Salt, and Black Pepper.  Stir together well.   Continue to cook on medium heat.
  5. Add pasta from PJ N package to boiling water.  Stir well.
  6. Cook pasta for 2-3 minutes or until al dente.
  7. When pasta is done, take 1/2 cup of liquid from pot and pour over sautéed vegetables and stir.  Turn off heat.
  8. Drain just enough pasta water leaving just enough to cover the noodles.
  9. Add to pasta in pot, Olive Oil, Butter, and Seasoning Packet. Stir well. Add the 1/4 cup Parmesan Cheese and stir.
  10. Place Papa's Juicy Noodles in serving bowl; add Vegetable Sauté; Stir; Add the remaining 1/4 Cup Parmesan over the top of dish.

Serves 4

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