Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, garlicky vegetable pasta. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Garlicky Vegetable Pasta is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Garlicky Vegetable Pasta is something that I have loved my whole life. They’re fine and they look wonderful.
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To begin with this recipe, we must prepare a few ingredients. You can cook garlicky vegetable pasta using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Garlicky Vegetable Pasta:
- Prepare 1 cup frozen peas
- Take 6 oz cherry tomatoes
- Take 5 garlic cloves (divided)
- Prepare 6 tablespoons extra virgin olive oil (divided)
- Get Salt and pepper
- Take 1 zucchini
- Prepare 1 pound asparagus
- Take 1/8 teaspoon red pepper flakes
- Get 1 pound spaghetti, linguine or bucatini
- Take Fresh chives
- Get 1 lemon
- Make ready 1/2 cup grated Pecorino Romano cheese (divided)
- Prepare Fresh mint
Drain, but do not rinse the pasta. While the pasta is cooking, prep the bell peppers and tomatoes. Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
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!
The key with this Lemon Garlic Chicken and Vegetable Pasta is adding layers of flavors. You'll see in the recipe that seasonings are adding at several different stages. This really helps to flavor each part of the dish and helps the flavors all play nicely together. A delicious mix of fresh zucchini and yellow and red bell peppers are cooked in butter and olive oil. Jalapeno pepper and garlic add a fragrant zing.
So that is going to wrap it up with this exceptional food garlicky vegetable pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
