Pasta with mushrooms, peas, and courgette
- 500 g mushrooms
- 2 cups of peas
- 1 courgette
- 200 g farfalle pasta
- 2–3 cloves of garlic
- oil, salt and pepper
Fry the mushroom caps in a little oil and season with salt and pepper. Add the peas, then cover and simmer.
Slice the courgette in half lengthwise, then cut into strips and add to the mushrooms and peas. Season with salt, pepper, and garlic, add finally add the cooked pasta.
A light meal that’s bursting with vitamins.