Hi, I am Marie. Today, we’re going to prepare garlicky vegetable pasta recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Garlicky Vegetable Pasta Recipe
Garlicky Vegetable Pasta is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Garlicky Vegetable Pasta is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook garlicky vegetable pasta using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Garlicky Vegetable Pasta:
- Make ready 1 cup frozen peas
- Get 6 oz cherry tomatoes
- Get 5 garlic cloves (divided)
- Get 6 tablespoons extra virgin olive oil (divided)
- Take Salt and pepper
- Take 1 zucchini
- Get 1 pound asparagus
- Take 1/8 teaspoon red pepper flakes
- Prepare 1 pound spaghetti, linguine or bucatini
- Get Fresh chives
- Prepare 1 lemon
- Take 1/2 cup grated Pecorino Romano cheese (divided)
- Prepare Fresh mint
Instructions to make Garlicky Vegetable Pasta:
- Bring 4 quarts of water to boil in a large pot.
- 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.
- 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.
- 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.
- While the pasta cooks, mince 1/4 cup of chives. Squeeze 1 tbsp lemon juice. Chop 2 tablespoons of mint.
- 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.
- 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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