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Spring Stroganoff (Rachael Ray)

  • salt
  • 1 pound wide egg noodles
  • 2 tablespoons EVOO
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely grated
  • 1 bunch asparagus, sliced into small chunks
  • 1/2 pound green beans, trimmed and sliced in half on bias
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 cup sour cream
  • 1 box frozen peas (10 ounces)
  • 1 box frozen chopped spinach (10 ounces), defrosted
  • 2 tablespoon chopped fresh dill
  • juice of 1 lemon
  • ground black pepper

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to the pan and continue cooking for another 1 minute.

Put the veggies to the sides of the pan to make well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved mug of pasta-cooking water (about 1/2 cup) and sour cream to the pan and whisk to combine.

Add the peas and spinach to the pan and simmer until the sauce has thickened, about 2 minutes. Add the cooked pasta, dill, parsley and lemon juice to pan, season with salt and pepper, and toss to combine.

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