Pasta with Spring Vegetables
Perfect, lighter pasta dish with plenty of veggies added in!
Foto: RecipeGirlIngredients
- 12 ounces cellantani pasta (short corkscrews) (- or any pasta)
- 10 ounces frozen peas
- 2 teaspoons extra virgin olive oil
- 1 pound asparagus, (tough ends broken off, and spears cut into 2-inch pieces)
- 1 medium yellow squash, (cut in half lengthwise, then crosswise in ½-inch pieces)
- 8 ounces sugar snap peas, (ends trimmed)
- 1 tablespoon minced garlic
- 1 pint grape tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1½ cups chicken broth ((or vegetable broth))
- 3 whole green onions, (thinly sliced)
- 1 medium lemon, (zested and juiced)
- grated Parmesan cheese, (for serving)
Steps
Bring a large pot of lightly salted water to a boil. Add the pasta and cook as the package directs, adding the peas 3 minutes before the pasta is done. Drain and return the pasta to the pot.
Meanwhile heat a large, deep skillet over medium-high heat. Add the oil and heat until hot but not smoking. Add the asparagus, squash and snap peas. Sauté, stirring often, for 3 minutes or until almost crisp-tender. Stir in the garlic, tomatoes, salt and pepper. Cook 2 minutes or until the tomatoes begin to release their juices.
Stir the cornstarch into the broth until blended. Add to the skillet and simmer for 1 to 2 minutes or until slightly thickened.
Add the vegetables, green onion, lemon zest and juice to the pasta; toss to mix and coat. Sprinkle servings with grated Parmesan cheese.
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