Pasta With Spring Vegetables Recipe

Name: Pasta With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 Tbsp. extra virgin olive oil; 1 clove garlic, finely minced; 2 Tbsp. finely minced shallots; 1 zucchini, julienned; 1 c. cauliflower, blanched; 1/2 c. snow peas; 1/2 tsp. salt; freshly ground black pepper to taste; 1/2 c. green peas (fresh or frozen); 2 to 3 Tbsp. chopped fresh herbs (basil or parsley); 1/3 c. chicken broth or water; 3/4 lb. dried linguini; 1/4 c. freshly grated Parmesan cheese

Servings: persons

2 to 3 Tbsp. extra virgin olive oil
1 clove garlic, finely minced
2 Tbsp. finely minced shallots
1 zucchini, julienned
1 c. cauliflower, blanched
1/2 c. snow peas
1/2 tsp. salt
freshly ground black pepper to taste
1/2 c. green peas (fresh or frozen)
2 to 3 Tbsp. chopped fresh herbs (basil or parsley)
1/3 c. chicken broth or water
3/4 lb. dried linguini
1/4 c. freshly grated Parmesan cheese

1
Heat olive oil in a large skillet over high heat.
2
Add the garlic, shallots and zucchini.
3
Reduce heat to medium and stir to coat all ingredients thoroughly with the olive oil.
4
Saute, stirring from time to time, until the zucchini is cooked, for about 5 minutes.
5
Add broccoli (if desired), cauliflower, snow peas and fresh herbs.
6
Add the broth or water; cover the pan and steam the vegetables briefly, until they are heated through.
7
In a large pot of boiling salted water, cook linguini according to package directions until tender.
8
Drain pasta and place in a heated bowl.
9
Add steamed vegetables, Parmesan, salt and pepper. Toss to coat evenly and serve at once.
10
Makes 4 entree or 6 to 8 appetizer servings.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 to 3 Tbsp. extra virgin olive oil, 1 clove garlic, finely minced, 2 Tbsp. finely minced shallots, 1 zucchini, julienned, and more.

Yes, Pasta With Spring Vegetables falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Pasta With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions