Spring Vegetable Pasta

by Laura Torres | More from this Blogger

14 Mar 2006 03:23 PM

With Spring just around the corner (supposedly!), I'm anticipating my favorite time of year for vegetables. Fresh vegetables like asparagus, carrots, snow peas and zucchini are at their best in Spring, so take advantage of the good taste and health benefits of these treats.

Here is a great pasta recipe that incorporates several early vegetables and lets their flavor shine through.

Spring Vegetable Pasta

12 ounces bow tie pasta

1/2 cup young snow peas

1 cup julienne carrots

3 Tbls. olive oil

1 garlic clove, chopped

4 green onions, sliced

1 small red bell pepper, chopped

3 - 4 baby zucchini, sliced

1 Tbls. fresh parsley, chopped

1/2 tsp. oregano

1/4 tsp. ground white pepper

salt and freshly ground black pepper

1/2 cup chicken or vegetable broth

Freshly grated Asiago or Parmesan cheese

1. Cook the pasta according to the package directions.

2. While the pasta is cooking, steam the carrots and the peas until just tender. Set aside.

3. Heat the olive oil in a large skillet. Add the garlic and onions. Sauté for about 2 minutes. Add the red bell pepper and zucchini and continue to sauté until just tender.

4. Add the carrots, peas, parsley, oregano and white pepper.

5. Add the broth and heat through. Add salt and black pepper to taste.

6. Toss with hot pasta. Top with freshly grated Asiago or Parmesan cheese.

Makes four servings. To make this dish more hearty, you can substitute cheese tortellini or ravioli for the bow tie pasta. If you want to spice it up, add 1/4 teaspoon red chile pepper flakes. If a cream sauce is more your style, but you don't want the extra calories, reduce the broth to 1/4 cup and add 1/3 cup buttermilk. Reduce the buttermilk with the broth before adding it to the pasta.

Learn more about Laura Torres

Laura Torres is the best-selling author of many books for kids and teens, and a party planner. Check out her website at lauratorres.com.

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