Watch Good Eats – S1E11 – Pantry Raid I – Use Your Noodle in Educational & How-To |  View More Free Videos Online at Veoh.com

We had decided to make our pasta with portobello caps, asparagus, tomatoes, and shallots. Here Jill practices her knife skills on preparing the veggies.

We opted for whole grain wheat pasta for the health benefits and the earthy flavor.

We did a quick sauté of the mushrooms, asparagus, and shallots in olive oil. Ingredients that were nearly cooked were moved the outside of the pan as to no over-do them while new ingredients were added.

The tomatoes were just barely heated through in a skillet before joining the medley.  Over cooking tomatoes turns them into mushy goo.

The naked pasta sits, waiting in the wings for us to plate it up.

After ladeling big spoonfuls of the toppings on our pasta, we finished it quickly with a little squeeze of lemon and…

Grated parmesan cheese!  This dish turned out very flavorful! When we went back for seconds, we put the lemon and parmesan directly onto the noodles as well as onto the toppings which made it even better.

See you next time and keep cooking!