Spring Veggie Pasta with Garlic and Light Olive Oil Sauce
Spring Vegetable Pasta combines tender pasta with asparagus, peas, carrots, and zucchini in a light garlic olive oil sauce finished with Parmesan and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces penne or farfalle pasta
2 tablespoons olive oil
3 garlic cloves minced
1 cup asparagus cut into small pieces
1/2 cup carrots sliced thin
1 cup zucchini sliced
1 cup green peas
1/2 cup grated Parmesan cheese
1/3 cup reserved pasta cooking liquid
2 tablespoons chopped parsley or basil
Salt to taste
Freshly ground black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until tender. Reserve pasta cooking liquid before draining.
2. Heat olive oil in a large skillet and sauté garlic briefly.
3. Add carrots and asparagus and cook for several minutes.
4. Add zucchini and continue cooking until vegetables are crisp-tender.
5. Stir in peas and cook briefly.
6. Add pasta and a splash of pasta water and toss together.
7. Sprinkle Parmesan cheese and mix until lightly coated.
8. Season with salt and black pepper and finish with fresh herbs.
Notes
Use fresh seasonal vegetables when available. Lemon zest or ricotta cheese can be added for variation.