Seasonal Spring Green Pasta

February  8, 2015
0 Ratings
Author Notes

I really dig pasta and this one is kind of saucy in a sneaky way. It doesn't actually have a sauce, but it's fresh tasting and fabulous. The addition of a little noodle water mustn't be left out, because that's where the sneaky sauciness comes from. This dish was made in the time it took to cook the pasta, so it's quick 'n easy. This recipe is vegan if you don't include the Parmesan. —Alexandra | Occasionally Eggs

  • Serves 4
  • 1 package linguine
  • 2 tablespoons olive oil
  • 1 cup red onion, diced
  • 1 small green zucchini, sliced
  • 500 grams asparagus, or a decent sized bunch
  • 6 stalks broccolini, sliced
  • Garlic to taste, chopped (I use 7-8 cloves)
  • A big handful baby kale, chopped
  • 1/2 cup fresh or frozen peas
  • 5-6 fresh basil leaves, sliced
  • Salt and pepper to taste
  • Optional Parmesan to taste
In This Recipe
  1. Place the water on to boil for the noodles. Once it comes to a boil, add a good amount of salt to season the water.
  2. While you're waiting the water/pasta, wash and slice the vegetables and heat the oil over medium heat in a large pan. You'll be tossing the pasta in this pan so make sure it can handle that. Once the oil is hot, add the diced onion and sauté until almost translucent. Add the zucchini, asparagus, and broccolini, and cook until the broccolini is turning bright green. Toss in the garlic and kale and cook for about another minute, or until the garlic is fragrant.
  3. Add the peas to the pot with the pasta a couple of minutes before it finishes cooking. When the pasta is ready, take about 1/4 cup of the cooking water and add it to the vegetables. Drain the pasta and let it sit for a minute. While it's draining, add the basil to the vegetables and season to taste. Toss the pasta with the vegetables and top with Parmesan if you'd like.

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