This seasonal green pasta is perfect in spring or summer, with asparagus, green peas, broccolini and lemon for a bright, easy weeknight meal.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Ingredients
1package linguineI used the smart kind
2tablespoonsolive oil
1cupred oniondiced
1small green zucchinisliced
500gramsasparagusor a decent sized bunch
6stalks broccolinisliced
Garlic to tastechopped (I used 7 cloves)
A big handful of baby kalechopped
½cupfresh or frozen peas
5-6leavesfresh basil
Salt and pepper to taste
Optional parmesan to taste
Instructions
Place the water on to boil for the noodles. Once it comes to a boil, add a pretty good amount of salt to season the water.
While you're waiting for that, wash and slice the vegetables and heat the oil over medium heat in a large pan. You'll be tossing the pasta in this pan so make sure it can handle that. Once the oil is hot, add the diced onion and sauté until almost translucent. Add the zucchini, asparagus, and broccolini, and cook until the broccolini is turning bright green. Toss in the garlic and kale and cook for about another minute, or until the garlic is fragrant.
Add the peas to the pot with the pasta a couple of minutes before it finishes cooking. When the pasta is ready, take about 1/4 cup of the cooking water and add it to the vegetables. Drain the pasta and let it sit for a minute. While it's draining, add the basil to the vegetables and season to taste. Toss the pasta with the vegetables and top with parmesan if you'd like.
Notes
If you can't get broccolini, regular broccoli can be used in its place.