Description
A vibrant spring pasta dish loaded with fresh seasonal vegetables and tossed in a light herb-infused olive oil sauce. Perfect for a quick weeknight dinner or elegant entertaining.
Ingredients
Scale
For the Crust:
- For pasta:
- 12 oz fettuccine or linguine pasta
- 2 tbsp kosher salt (for pasta water)
- For vegetables:
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, julienned
- 1/2 cup frozen peas
- 1 small red bell pepper, thinly sliced
- For sauce:
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- For finishing:
- 1/2 cup grated parmesan cheese
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- 1. Bring a large pot of water to boil with 2 tbsp salt. Cook pasta according to package directions until al dente, reserving 1/2 cup pasta water before draining.
- 2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and bell pepper, sautéing for 3 minutes.
- 3. Add zucchini and peas, cooking for 2 more minutes until vegetables are crisp-tender. Transfer to a bowl and set aside.
- 4. In the same skillet, combine remaining olive oil and garlic over low heat. Cook gently for 1 minute until fragrant but not browned.
- 5. Remove from heat and stir in all fresh herbs, lemon zest, red pepper flakes, and cherry tomatoes.
- 6. Add drained pasta to the skillet along with cooked vegetables. Toss well, adding reserved pasta water 1 tbsp at a time as needed to create a light sauce.
- 7. Season with salt and black pepper to taste. Serve immediately topped with parmesan cheese.
Notes
For vegan version, omit parmesan or use nutritional yeast. Vegetables can be substituted based on season – try adding mushrooms in fall or artichokes in summer. Leftovers keep refrigerated for up to 2 days.