Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, garlicky vegetable pasta. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Garlicky Vegetable Pasta is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Garlicky Vegetable Pasta is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have garlicky vegetable pasta using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Garlicky Vegetable Pasta:
- Get 1 cup frozen peas
- Prepare 6 oz cherry tomatoes
- Prepare 5 garlic cloves (divided)
- Prepare 6 tablespoons extra virgin olive oil (divided)
- Prepare Salt and pepper
- Prepare 1 zucchini
- Prepare 1 pound asparagus
- Prepare 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
Steps 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!
So that is going to wrap this up with this exceptional food garlicky vegetable pasta recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
