Capellini with Vegetables Recipe

Name: Capellini with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt, plus more for pasta pot; 1 pound capellini; 1/2 cup extra-virgin olive oil; 4 garlic cloves, crushed and peeled; 8 ounces green beans, cut into 1-to-2-inch lengths; 8 ounces asparagus, peeled, cut into 1-to-2-inch lengths; 1 pint grape tomatoes; 1 bunch scallions, chopped; 1 cup frozen peas, thawed; 1/2 cup heavy cream; 1/2 cup fresh basil leaves, loosely packed, shredded; 1/2 cup grated Grana Padano or Parmigiano-Reggiano

Servings: persons

1 teaspoon salt, plus more for pasta pot
1 pound capellini
1/2 cup extra-virgin olive oil
4 garlic cloves, crushed and peeled
8 ounces green beans, cut into 1-to-2-inch lengths
8 ounces asparagus, peeled, cut into 1-to-2-inch lengths
1 pint grape tomatoes
1 bunch scallions, chopped
1 cup frozen peas, thawed
1/2 cup heavy cream
1/2 cup fresh basil leaves, loosely packed, shredded
1/2 cup grated Grana Padano or Parmigiano-Reggiano

1
Bring a large pot of salted water to boil for pasta.
2
Once it is boiling, slide in the capellini, and cook until al dente.
3
Pour 1/4 cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic cloves.
4
Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt.
5
Pour in 1/2 cuppasta water, then cover and let steam until crisp-tender, about 4 minutes.
6
Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes.
7
Pour the scallions and peas into the skillet.
8
Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water.
9
Bring to a rapid boil, and cook until reduced by about half.
10
When the capellini is al dente, transfer it to the sauce.
11
Pour in the cream, the remaining 2 tablespoons oil, and up to 1/2 cup more pasta water if the sauce is too dense.
12
Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil.
13
Remove from heat, and toss with the grated cheese.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon salt, plus more for pasta pot, 1 pound capellini, 1/2 cup extra-virgin olive oil, 4 garlic cloves, crushed and peeled, and more.

Yes, Capellini with Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capellini with Vegetables

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