Description
Fresh pasta tossed with spring vegetables and herbs in a light garlic-herb sauce. A simple, satisfying vegetarian meal.
Ingredients
Units
Scale
- 1 cups (237 ml) dried pasta
- Salt
- 3 tbsp oil
- 1.5 tbsp butter
- 6 cloves garlic, minced
- 1 tsp red pepper flakes
- 0.5 cups (118 ml) chopped tender asparagus
- 0.5 cups (118 ml) fresh green peas
- 0.5 cups (118 ml) corn
- 0.5 cups (118 ml) chopped chives
- 1.5 tbsp minced thyme
- 1 lime or lemon
Instructions
- Cook the pasta in plenty of salted water for 7-8 minutes, or until al dente.
- Heat the oil and butter. Add the garlic and cook gently, stirring frequently, until pale golden brown and fragrant.
- Add the red pepper flakes, asparagus, green peas, and corn. Cook for 3 minutes.
- Stir in the pasta, ensuring it’s well coated with the ingredients. Season with salt to taste.
- Add the chives and thyme. Squeeze in lime or lemon juice.
Notes
- For optimal vegetable texture, add the asparagus slightly earlier than the peas and corn, as it requires a longer cooking time.
- Substitute other spring vegetables like broccoli florets, snap peas, or sliced bell peppers for some or all of the listed vegetables.
- To make this a complete protein, add cooked chickpeas or white beans during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 10
- Cholesterol: 20