Pasta Primavera
Ingredients
Tomato Topping
-
6
ounces
cherry tomatoes
-
1
tablespoon
olive oil
-
1
small clove
garlic
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
Pasta and Vegetables
-
1
pound
spaghetti
-
5
tablespoons
olive oil
-
1
zucchini
quartered and cut into ¼-inch slices
-
4
cloves
garlic
-
½
teaspoon
red chili flakes
-
1
pound
asparagus
-
1
cup
frozen peas
-
¾
cup
water
-
1
tablespoon
fresh lemon juice
-
¼
cup
minced fresh chives
-
¼
cup
freshly grated Parmesan cheese
Instructions
- Combine cherry tomatoes, olive oil, garlic, salt, and pepper in a small bowl and set aside.
- Boil water with salt in a large pot, add spaghetti, and cook until al dente, about 10 minutes. Drain and return to the pot.
- In a skillet, heat olive oil and sauté zucchini, garlic, red chili flakes, and salt until zucchini is softened, about 10 minutes.
- Add asparagus, peas, and water to the skillet, simmer, and cover until asparagus is bright green and tender-crisp, about 2 minutes.
- Mix cooked vegetables with the pasta, adding chives, lemon juice, and remaining olive oil. Toss to combine.
- Transfer to a serving bowl, top with the tomato mixture, and garnish with Parmesan cheese.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
708
Total fat
25g
Total carbohydrates
100g
Total protein
22g
Sodium
136mg
Cholesterol
5mg
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