Spaghetti with Spring Vegetables
Spaghetti with Spring Vegetables is a vibrant, flavor-packed dish featuring fresh peas, asparagus, and lemons blended with perfectly al dente pasta.
Keywords
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Nonstick skillet
- Colander
- Serving bowl
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Grater
- Stove
- Kitchen timer
Ingredients
- 6 ounces cherry tomatoes, halved
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 small garlic clove, minced, plus 4 cloves, sliced thin
- Salt
- pepper
- 1 pound spaghetti
- 1 zucchini, halved lengthwise and sliced 1/4 inch thick
- 1/8 teaspoon red pepper flakes
- 1 pound asparagus, trimmed and cut on bias into 1-inch lengths
- 1 cup frozen peas, thawed
- 1/4 cup minced fresh chives
- 1 tablespoon lemon juice
- 1/4 cup grated Pecorino Romano cheese, plus extra for serving
- 2 tablespoons torn fresh mint leaves
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