Garlicky Vegetable Pasta

Name: How to cook Garlicky Vegetable Pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Niki Freeman

Garlicky Vegetable Pasta

This alternative version of pasta primavera will not disappoint! The zucchini slices are deliberately overcooked so they turn soft and creamy and lose their shape. The resulting silky texture nicely coats the rest of the dish together with the marinated cherry tomatoes making the perfect finishing touch. #nikicuisine

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

1 cup

frozen peas

6 oz

cherry tomatoes

garlic cloves (divided)

6 tablespoons

extra virgin olive oil (divided)

zucchini

1 pound

asparagus

1/8 teaspoon

red pepper flakes

1 pound

spaghetti, linguine or bucatini

lemon

1/2 cup

grated Pecorino Romano cheese (divided)

Cooking instructions

* Step 1

Bring 4 quarts of water to boil in a large pot.

* Step 2

Meanwhile, prep the vegetables: a) bring peas to room temperature; b) cut tomatoes in half; c) mince one of the garlic cloves and thinly slice the remaining four cloves; d) toss one tablespoon oil, the halved tomatoes, minced garlic, a quarter teaspoon of salt, and a quarter teaspoon pepper together in bowl; set aside; e) cut zucchini in half lengthwise, then cut into quarter inch thick slices; f) trim asparagus, then cut on bias into 1 inch lengths.

* Step 3

Heat 3 tablespoons of oil in a 12-inch non-stick skillet over medium low heat until shimmering. Add the pepper flakes, sliced garlic, zucchini and 1/2 teaspoon of salt, cover, and cook, stirring occasionally until zucchini softens and breaks down 10 to 15 minutes.

* Step 4

While the zucchini is cooking, add pasta and 1 tbsp of salt to the boiling water and cook, stirring often, until al dente. Reserve half a cup of cooking water, then drain pasta and return it to the pot.

* Step 5

While the pasta cooks, mince 1/4 cup of chives. Squeeze 1 tbsp lemon juice. Chop 2 tablespoons of mint.

* Step 6

Add the peas, asparagus, and 3/4 cup water into skillet with zucchini. Stir to combine and bring to simmer over medium-high heat. Cover and cook until asparagus is crisp tender, about 2 minutes.

* Step 7

Add the remaining two tablespoons of oil, the vegetable mixture, chives, and lemon juice to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Transfer to serving bowl, sprinkle with a quarter cup pecarino, and drizzle with extra oil to taste. Spoon the marinated tomatoes and their juices over the top and sprinkle with mint. Serve with remaining quarter cup pecorino for individual sprinkling as desired. Enjoy!