Ingredients
2 small green zuchini, sliced thin
2 bunches asparagus, cut into 2 inch pieces
16 oz fresh spinach
1 pkg grape tomatoes, sliced in halves
2 bunches green onion, cut into 1 inch pieces
2 pkgs shitake mushrooms, cleaned and sliced
1 cup grated parmesan, asiago, or romano (or a blend of the three) cheese
1/4 cup pine nuts
4 cloves garlic, pressed
1/4 cup olive oil
1 tsp black pepper
salt to taste
Preparation
Cut all vegetables according to directions. Heat olive oil in large skillet or wok. Add asparagus, let cook for two minutes before adding garlic, onion, mushrooms, and zuchini. Cook until desired tenderness. Add spinach, tomatoes, and pine nuts last. Cook until spinach is wilted. Remove from heat. Season with salt and pepper. Place in serving dish. Toss with cheese and serve immediately.
