Access to fresh pasta has rekindled a preference for it when possible. It is different, lighter and a bit stickier which makes sauces adhere better. It cooks much faster 2-3 minutes. No. I won’t go as far as to make it from scratch. But. When available, it’s great.
Last night made it with a veggie cheese mix. In a non-stick fry pan, poured oil from fresh mozzarella balls which contained hot pepper flakes, fresh parsley. Heat oil and add fresh chopped mushrooms, brown. Add par-boiled asparagus pieces and brown. Or broccoli will do. Season with dried oregano, basil to taste. Add a couple pats of butter and heat to finish.
Meanwhile, in a separate pot, boil water and cook fresh pasta, 2-3 minutes. Serve pasta covered with the sauce. Toss in small fresh mozzarella balls. Top with grated romano/parmesan mix and lemon zest.