This recipe is bright and springy. It comes from Cooks Country recipes from ATK. The cherry tomatoes are marinated in garlic, which makes for little genius flavor bombs. In fact they would go great with a crusty piece of sourdough bread or baguette.
Feel free to change up the veggie lineup utilizing what’s most fresh in the pantry, or your fridge.
Cooking the veggies while the pasta is cooking, helps make the dish come together quickly. Its helpful to have all ingredients and pans set out prior to starting.
This serves 4-6.
Prep Time10 minsCook Time25 minsTotal Time35 mins
INGREDIENTS
6 oz Cherry tomatoes, halved (feel free to use full 8 oz if you love tomatoes)
¼ cup Olive oil
1 Garlic clove, minced
Pasta
1 lb Spaghetti
1 Zucchini, halved and sliced thin
4 Garlic cloves, sliced thin
¼ tsp Red pepper flakes
1 lb Asparagus, cut on bias (angle), in to 1 inch pieces, woody ends trimmed offOther veggies can be substituted or added, frozen peas, more zucchini, green beans cut small, summer squash cut into small cubes, etc
¼ cup Green onions, mincedChives can be substituted
1 tbsp Lemon juice, more can be added
¼ cup Fresh Parmesan or Pecorino Romano cheese, grated
2 tbsp Fresh basil leaves, sliced Mint can be substituted
Salt and pepper to taste
DIRECTIONS
1In a bowl, toss together tomatoes, a drizzle (about 1 tbsp) of olive oil, minced garlic and a good pinch of salt and fresh pepper. Set aside.
2In a large pot or dutch oven, bring about 16 cups of water to a boil. Add pasta and a large pinch of salt. Stir and cook pasta till al dente, 8-10 minutes.
Drain pasta and return to pot.
3While pasta is cooking, heat about 3 tbsp of oil in a large skillet, over med-high heat, until oil is shimmering. Add zucchini slices, sliced garlic and red pepper flakes, along with a sprinkle of salt. Cover and cook, stirring occasionally, until zucchini softens and breaks down. About 10-15 minutes.
4Add asparagus (or other substituted veggies) with 3/4 cup of water and bring to a simmer.
Cover and cook until crisp- tender, about 2 minutes.
5To add everything together: add cooked vegetables to pasta, along with the lemon juice, green onions, and drizzle of olive oil. Toss to combine. Taste and add more lemon juice or oil if needed.
To serve: transfer to serving bowl(s) sprinkle with Parmesan cheese and fresh pepper. Spoon marinated tomatoes and basil over pasta.
Enjoy!
Ingredients
6 oz Cherry tomatoes, halved (feel free to use full 8 oz if you love tomatoes)
¼ cup Olive oil
1 Garlic clove, minced
Pasta
1 lb Spaghetti
1 Zucchini, halved and sliced thin
4 Garlic cloves, sliced thin
¼ tsp Red pepper flakes
1 lb Asparagus, cut on bias (angle), in to 1 inch pieces, woody ends trimmed offOther veggies can be substituted or added, frozen peas, more zucchini, green beans cut small, summer squash cut into small cubes, etc
¼ cup Green onions, mincedChives can be substituted
1 tbsp Lemon juice, more can be added
¼ cup Fresh Parmesan or Pecorino Romano cheese, grated
2 tbsp Fresh basil leaves, sliced Mint can be substituted
Salt and pepper to taste
Directions
1In a bowl, toss together tomatoes, a drizzle (about 1 tbsp) of olive oil, minced garlic and a good pinch of salt and fresh pepper. Set aside.
2In a large pot or dutch oven, bring about 16 cups of water to a boil. Add pasta and a large pinch of salt. Stir and cook pasta till al dente, 8-10 minutes.
Drain pasta and return to pot.
3While pasta is cooking, heat about 3 tbsp of oil in a large skillet, over med-high heat, until oil is shimmering. Add zucchini slices, sliced garlic and red pepper flakes, along with a sprinkle of salt. Cover and cook, stirring occasionally, until zucchini softens and breaks down. About 10-15 minutes.
4Add asparagus (or other substituted veggies) with 3/4 cup of water and bring to a simmer.
Cover and cook until crisp- tender, about 2 minutes.
5To add everything together: add cooked vegetables to pasta, along with the lemon juice, green onions, and drizzle of olive oil. Toss to combine. Taste and add more lemon juice or oil if needed.
To serve: transfer to serving bowl(s) sprinkle with Parmesan cheese and fresh pepper. Spoon marinated tomatoes and basil over pasta.
Enjoy!
Fish Food