Ingredients
Units
Scale
- 14 oz. can canellini beans - rinsed and drained
- 1 small jalapeño - chopped
- 1 quart of mushrooms - sliced
- 3 cloves of garlic - chopped
- 1 carrots - shredded
- 1/2 bunch of parsley - chopped
- 1/2 pint of cherry tomatoes - halved
- 2 bunches of scallions - chopped
- 2 inch piece of fresh ginger - sliced thin
- Juice of 1 small lemon
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1 tbs. sesame oil
- 2 tbs. olive oil
- Fresh grated Parmesan or Romano cheese
- 1 lb. of linguine
Instructions
- Heat a large cast iron frying pan with the sesame oil and the olive oil.
- Add the jalapeño, mushrooms, garlic, carrots, parsley, tomatoes, scallions and ginger. Sauté these veggies until they cook down slightly. Add the lemon juice, salt and pepper. Leave pan on a gentle heat.
- Prepare the linguine as directed.
- Drizzle a little olive oil on a serving platter. Place the linguine on the platter and top with the veggies. Drizzle a little more olive oil on the top and finish with grated cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
