Pasta Primavera
Ingredients
The pasta
-
6–8
ounces
pasta (tagliatelle, fettuccine, pappardelle)
The vegetables
-
1
unit
leek, thinly sliced (or 2 shallots or one onion)
-
1
cup
fennel bulb, thinly sliced (or other spring veggie)
-
1
bunch
asparagus, cut into 1 ½-inch slices (about 3 cups)
-
2
cups
snap peas, cut in ½ or ⅓ lengthwise (or sub frozen peas, English peas or edamame)
-
4
cloves
garlic, minced
-
1
big handful
pea shoots (optional)
-
1
unit
watermelon radish (optional)
The seasoning and herbs
-
2
tablespoons
olive oil
-
zest from
1
lemon
-
1
tablespoon
tarragon, mint, or dill (more to taste)
-
¼–½
cup
fresh Italian parsley
-
salt and pepper
to taste
The cheese and optional creaminess
-
½–⅔
cup
grated pecorino (or sub parmesan or vegan parmesan)
-
¼–½
cup
Greek yogurt (or plain kefir) for added creaminess (optional)
Instructions
- Boil salted water and cook pasta until al dente, saving one cup of hot salted pasta water.
- In a large sauté pan, heat olive oil and sauté the leek and fennel until softened.
- Add asparagus, snap peas, and garlic, seasoning with salt and pepper, and sauté until tender-crisp.
- Combine the cooked pasta with the sautéed veggies, lemon zest, cheese, and optional ingredients, adding pasta water to loosen.
- Adjust seasoning with salt and pepper, and drizzle with olive oil or yogurt if desired.
- Serve on a platter and scatter with remaining herbs.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
16.1g
Total carbohydrates
49.6g
Total protein
16.8g
Sodium
507.4mg
Cholesterol
11.8mg
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