How to Make Spring vegetable pasta Recipe?
Credit by: KingOfChef
Bring a large saucepan of water to a rapid boil. Add 1 teaspoon of the olive oil and then the pasta. Stir to prevent the pasta from sticking to the base of the saucepan and cook following packet directions until al dente.
Meanwhile, heat 3 tablespoons of the remaining olive oil in a frying pan over medium to high heat. Add the peas and garlic and stir for 2 minutes.
Add the asparagus and zucchini and stir for 3-5 minutes longer or until the vegetables are bright green and tender yet still crisp. Add the green shallots and cook for 1 minute longer. (See microwave tip.)
Drain the pasta and toss with the remaining 3 teaspoons of olive oil. Return to the saucepan with the vegetables, pour over the lemon juice and toss to combine. Season well with salt and pepper. Serve warm or at room temperature topped with parmesan shavings.
Serves: 6 as an entree, 4 as a main. Microwave tip: Place 3 tbs of remaining oil, peas and garlic in a shallow microwave-safe dish. Cook, uncovered, for 1-2 minutes on High/850watts/ 100%. Add asparagus and zucchini, cook, uncovered, 2~3 minutes on High/ 850watts/lO0% or until bright green and tender yet crisp. Add green shallots and cook, uncovered, for 30 seconds on High/850watts/100%.