Pasta with young vegetables recipe

Pasta with Young Vegetables recipe

This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This recipe for Pasta with Young Vegetables is a delightful combination of fresh and vibrant flavors. The dish features a medley of tender young vegetables, such as zucchini, bell peppers, and cherry tomatoes, tossed with al dente pasta. A light and aromatic sauce made with garlic, olive oil, and herbs perfectly complements the natural sweetness of the vegetables. This quick and easy recipe is perfect for a weeknight dinner or a refreshing lunch option.
Keywords: pasta, young vegetables, fresh, flavorful, easy
Pasta with young vegetables recipe details
Ingredients
500 g | pasta of your choice |
½ bunch(es) | young carrots, peeled and sliced |
200 g | sugar snaps, trimmed and halved |
150 g | young kohlrabi, peeled and cut into 1cm cubes |
1 bunch(es) | spring onions, trimmed and finely sliced |
40 g | butter |
2 clove(s) | garlic, minced |
150 ml | dry white wine |
50 ml | vegetable stock |
2 tbsp | parsley, finely chopped |
salt and pepper, to taste | |
freshly grated Parmesan cheese |
Instructions
Cook the pasta al dente.In a large saucepan heat the butter and sauté carrots and kohlrabi for 2 minutes. Stir in the garlic, then deglaze with the wine and cook over high heat until the wine has evaporated. Add the stock and cook briefly over low heat until the vegetables are nearly done. Add now spring onions and sugar snaps and cook for 1-2 more minutes. Season to taste with salt and pepper.
Drain the pasta and add to the vegetables, together with a small ladle of their cooking water. Toss and serve immediately, sprinkled with parsley and Parmesan cheese.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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