Portobello and Penne Primavera

This is a recipe that originally came from Hello Fresh.  It called for orecchiette pasta. I had recently found some mini penne at the grocery store and substituted that. It has a simple sauce, and is a lovely dinner with a simple salad or bread.

12 oz. mini penne pasta
16 oz. portobello
12 oz. asparagus
1/4 c. chopped onion
1 garlic clove
1 yellow or patty pan squash, sliced and cut in 1/4s
1/4 c. chopped chives
1/2 c. Parmesan cheese
8 T. sour cream
1 bell pepper, chopped
2 T. olive oil

In a large saucepan, bring some water to boil.  Add asparagus and cook 3 minutes.  Remove from heat.  Add pasta to pan and cook about 10 minutes.  In a large saucepan add oil.  Heat over medium heat and add onion, garlic, squash and red pepper.  Saute about 5 minutes.  Add asparagus, sour cream, parmesan cheese and half the chives.  Stir in about 1/4 c. of the pasta water and all the drained cooked penne.  Serve pasta sprinkled with remainder of chives.