Noodles, Garden Pesto Sauté - must try

Garden Pesto Sauté  recipe:

Ingredients:

• 1 ¼ lbs Cooked Gluten Free Fusilli OR Regular Penne
• 12-14 spears Asparagus Spears,  chopped into quarters
• 1 Chopped Red Bell Pepper
• ½ cup Cooked Mushroom Slices               
• ½ Chopped Red Onion
• 2 tbsp. Sauté Oil
• 2-4 tbsp. Wine (optional)
• 1/3 cup Vegetable Broth
• 3-4 tbsp. Fresh Lemon Juice
• 5-8 tbsp. Your Favorite Pesto Sauce
• 3 big handfuls Fresh Spinach
• garnish to your taste Pecans, Feta Cheese, Parsley and one lemon wedge

Preparation:

1. Heat a large sauté pan over med-high heat.  Add oil.
2. Once hot, add the asparagus and sauté for 2 min, until tender.
3. Add peppers, mushrooms, and onions to the pan and sauté until tender.
4. Add cooked noodles to the pan and mix with vegetables.
5. Pour wine into the pan and swirl around until it cooks off almost completely.
6. Pour broth into the pan and swirl around until it cooks off about half-way.  Turn the heat off.
7. Add lemon juice and pesto and toss ingredients until they are coated.
8. Mix ingredients with fresh spinach and portion into servings.
9. Garnish with pecans, feta cheese, and parsley to your tastes and serve with a lemon wedge.