Spring Stroganoff

1 lb wide egg noodles
2 Tbs extra virgin olive oil
2 Tbs dried minced onion
2 cloves garlic, minced
1 bunch asparagus, trimmed and sliced into small chunks
1/2 lb green beans, trimmed and cut in half
2 Tbs butter
2 Tbs flour
1 cup vegetable stock
1 Tbs dijon mustard
1/2 cup sour cream
1 10 oz box frozen peas
1 10 oz box frozen chopped spinach, defrosted
2 Tbs chopped fresh dill
1/4 cup chopped flat-leaf parsley
juice of 1 lemon
ground black pepper

1) 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.
2) While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 Tbs. 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 minute.
3) Push the veggies to the sides of the pan to make a 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 water (about 1/2 cup) and sour cream to the pan and whisk to combine.
4) 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 the pan. Season with salt and pepper, and toss to combine.

Review: I'm a growing fan of having more veggies than pasta in my dinner. I used a whole pound of frozen cut green beans and used fresh spinach (it wilts less than the frozen stuff). Mike was a big fan of the dish, noting it was "green." It was yummy and had a great flavor. I really liked the addition of dill.