Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, garlicky vegetable pasta. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Garlicky Vegetable Pasta is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Garlicky Vegetable Pasta is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have garlicky vegetable pasta using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Garlicky Vegetable Pasta:
- Make ready 1 cup frozen peas
- Get 6 oz cherry tomatoes
- Take 5 garlic cloves (divided)
- Make ready 6 tablespoons extra virgin olive oil (divided)
- Get Salt and pepper
- Make ready 1 zucchini
- Get 1 pound asparagus
- Prepare 1/8 teaspoon red pepper flakes
- Take 1 pound spaghetti, linguine or bucatini
- Get Fresh chives
- Take 1 lemon
- Get 1/2 cup grated Pecorino Romano cheese (divided)
- Get Fresh mint
Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently. Pasta with pesto is on rotation pretty much every week in our house. In a large bowl toss the vegetables with the garlic infused coconut oil (or olive oil alternatively with the cloves.
Instructions to make Garlicky Vegetable Pasta:
- Bring 4 quarts of water to boil in a large pot.
- Meanwhile, prep the vegetables: a) bring peas to room temperature; b) cut tomatoes in half; c) mince one of the garlic cloves and thinly slice the remaining four cloves; d) toss one tablespoon oil, the halved tomatoes, minced garlic, a quarter teaspoon of salt, and a quarter teaspoon pepper together in bowl; set aside; e) cut zucchini in half lengthwise, then cut into quarter inch thick slices; f) trim asparagus, then cut on bias into 1 inch lengths.
- Heat 3 tablespoons of oil in a 12-inch non-stick skillet over medium low heat until shimmering. Add the pepper flakes, sliced garlic, zucchini and 1/2 teaspoon of salt, cover, and cook, stirring occasionally until zucchini softens and breaks down 10 to 15 minutes.
- While the zucchini is cooking, add pasta and 1 tbsp of salt to the boiling water and cook, stirring often, until al dente. Reserve half a cup of cooking water, then drain pasta and return it to the pot.
- While the pasta cooks, mince 1/4 cup of chives. Squeeze 1 tbsp lemon juice. Chop 2 tablespoons of mint.
- Add the peas, asparagus, and 3/4 cup water into skillet with zucchini. Stir to combine and bring to simmer over medium-high heat. Cover and cook until asparagus is crisp tender, about 2 minutes.
- Add the remaining two tablespoons of oil, the vegetable mixture, chives, and lemon juice to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Transfer to serving bowl, sprinkle with a quarter cup pecarino, and drizzle with extra oil to taste. Spoon the marinated tomatoes and their juices over the top and sprinkle with mint. Serve with remaining quarter cup pecorino for individual sprinkling as desired. Enjoy!
Cook mushrooms, broccoli, garlic, peppers, oregano, salt, and pepper until the vegetables are tender. Add in the pasta and stir until evenly mixed. This Roasted Vegetable Pasta takes a colorful medley of vegetables roasted to perfection… then tossed with warm pasta and an easy garlic-balsamic dressing! Give pasta salad new life with a balsamic vinaigrette seasoned with basil and garlic salt. Add vegetables, pasta and cheese; toss to coat well.
So that is going to wrap it up for this exceptional food garlicky vegetable pasta recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
