Garlicky Vegetable Pasta

Name: Garlicky Vegetable Pasta
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup frozen peas; 6 oz cherry tomatoes; 5 garlic cloves (divided); 6 tablespoons extra virgin olive oil (divided); Salt and pepper; 1 zucchini; 1 pound asparagus; 1/8 teaspoon red pepper flakes; 1 pound spaghetti, linguine or bucatini; Fresh chives; 1 lemon; 1/2 cup grated Pecorino Romano cheese (divided); Fresh mint

Niki Freeman @nikifreeman

Florida

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.
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Adapted from a recipe from America's Test Kitchen.

Niki Freeman @nikifreeman

Florida

Adapted from a recipe from America's Test Kitchen.

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Ingredients

45 minutes

4 servings

1 cupfrozen peas
6 ozcherry tomatoes
5garlic cloves (divided)
6 tablespoonsextra virgin olive oil (divided)
Salt and pepper
1zucchini
1 poundasparagus
1/8 teaspoonred pepper flakes
1 poundspaghetti, linguine or bucatini
Fresh chives
1lemon
1/2 cupgrated Pecorino Romano cheese (divided)
Fresh mint

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Steps

45 minutes

1

Bring 4 quarts of water to boil in a large pot.
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.
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.
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.
5

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

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Niki Freeman @nikifreeman

on September 25, 2020 22:25

Florida

A home cook with a passion for cooking and creating in my kitchen. I enjoy making soups, curries, stir-fries, pasta dishes, English roast dinners and the challenge of creating new meals using whatever is in the fridge and pantry. Asian, Indian, Mediterranean and Middle Eastern cuisines are among my favorites. Anything spicy. I prefer savory over sweet and rarely eat desserts. Avid collector of recipe books and dishes!http://www.instagram.com/nikifreemanhttp://www.facebook.com/nikicuisine