Here are my three reasons for this delicious spaghetti dish today:
ONE: I have to get my stomach trained for my next trip to Italy this Summer… Yes, that’s right! We will follow the yellow brick path through France first, we’ll visit Provence and head to La Toscana and Firenze… Oh boy, I just can’t wait to get the trip started. If you are reading this post and you have some suggestions to make, like for example a good restaurant somewhere in the way, or a rural house to stay the night, or a weekly street market worth to visit… please let me know :D.
TWO: Spring is in full swing; days are lighter, temperatures rise and asparagus are one of the wonderful healthy choices of the season. Why should you include them in your diet? Because…
“Fresh asparagus are composed mostly of water. Its content in sugars and fat is very low, as they are one of the richest vegetable proteins. Additionally they have a high fibber content.
In relation with its vitamin content, they have folates, provitamin A (beta-carotene) and vitamins C and E. With the exception of folates, the remaining play an important antioxidant role. Also present are other B vitamins such as B1, B2, B3 and B6.
Folates are involved in the production of red and white cells in the synthesis of genetic material and the formation of antibodies of the immune system. Vitamin C is involved in collagen formation, red blood cells, bones and teeth, while improving the absorption of iron from food and increase resistance to infection.” Source
AND THREE: I used whole wheat pasta because as you know, I’m on a diet and it’s better to have low glucemic index products than refined ones and whole wheat pasta is one of the formers. It sure doesn’t taste the same, but if you like the recipe, just change it for normal pasta :D; sin problemas.
Ingredients for 4 servings: 300 grs of whole wheat pasta, 4 pork sausages, 1 onion, 12 fresh asparagus, 250 grs of sliced mushrooms, some olive oil and salt.
- Start with the sausage cut in small pieces. Pour some olive oil in a sauce pan (just enough to cover the surface) and fry the sausages at low/medium heat until they golden up. Reserve.
- In the same sauce pan, add the asparagus also cut in smaller pieces. Fry at low heat, sprinkle with some salt and when done reserve in another plate.
- Do the same with the onion (previously cut in small dices), when transparent add the mushrooms and a pinch of salt. When they let all their water, they will be ready.
- Add the sausages and asparagus back to the pan, stir for 30 seconds and reserve out of the heat.
- Get some water boiling and add some salt. Through the pasta in and follow the package instructions.
- Use a big strainer to discard the water. Mix the pasta with the rest of ingredients and enjoy!!!