Pasta with Spring Vegetables
Pasta with spring vegetables is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 carrots
- 150 g Thai asparagus
- 150 g broccoli florets
- 150 g romanesco
- 1 Zucchini
- 150 g peas
- Salt
- 400 g penne
- 2 tbsp olive oil
- 150 ml Vegetable broth
- black pepper (freshly ground)
- freshly grated Parmesan for garnish
Instructions
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1.
Peel the carrots and cut them diagonally into thin slices. Wash, trim, and cut the asparagus, broccoli, and romanesco into small florets; slice the asparagus into 2 cm pieces. Wash and trim the zucchini, then cut it diagonally into narrow slices. Blanch the peas, broccoli, and romanesco in boiling salted water for about 5 minutes, then cool under cold running water and drain well.
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2.
Cook the penne in boiling salted water until al dente.
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3.
Heat the olive oil in a pan and sauté the vegetables, stirring occasionally, for 2–3 minutes. Add the vegetable broth, season with salt and pepper, and simmer over medium heat for about 5 minutes until most of the liquid has evaporated.
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4.
Drain the pasta, let it dry briefly, then toss it into the pan with the vegetables. Season to taste with salt and pepper, serve on preheated plates, and garnish with Parmesan shavings.
