Pasta with Spring Veggies

1. 1

   Remove hard ends from the brussels sprouts and chop lengthwise into fourths.

2. 2

   Slice off the root ends of the broccolini, then chop lengthwise into thirds.

3. 3

   Mince the onion.

4. 4

   Boil pasta in a large pot.

5. 5

   Heat 1 1/2 tablespoon of olive oil in a pan.

6. 6

   Add garlic and red chili pepper, then heat slowly until fragrant.

7. 7

   Add ground chicken and stir-fry until brown and crumbly.

8. 8

   Add all ingredients and 2 ladles of the hot water used to cook spaghetti.

9. 9

   Stir well, and boil the mixture over high heat.

10. 10

    2 minutes before the spaghetti is done, add the greens.

11. 11

    When everything comes to a boil, combine with the pan from step 2 in one go.

12. 12

    Toss over high heat to reduce the broth.

13. 13

    Mix everything together for a good emulsion to finish.

14. 14

    Taste, and season with salt and pepper.

15. 15

    I can't resist seasonal vegetables, including my favorite brussels sprouts, which are harvested from winter to spring.

16. 16

    I usually enjoy them sauteed with olive oil, steamed, salted, or pickled.

* Per serving · 4 servings · Values may vary.

No additional tips available.