Pasta With Garlic And Lots Of Vegetables

Capture the essence of spring with Pasta with Garlic and Lots of Vegetables, a vibrant and delightful dish celebrating the crispness and sweetness of bright green vegetables. Asparagus, zucchini, summer squash, fava beans, broccoli, peas, and cherry tomatoes dance together in harmony, creating a symphony of colors and flavors. This seasonal recipe showcases the best of the farmers’ market produce, making it an ideal choice for a refreshing and satisfying meal. With a garlicky olive oil sauce and a burst of citrus from lemon zest and juice, each forkful of this pasta is a celebration of fresh ingredients and the joy of spring.

SERVES 4 TO 6

INGREDIENTS:

• Kosher salt
• 8 ounces asparagus, ends trimmed and cut on a bias into 2-inch segments
• 1 medium zucchini, split lengthwise and cut into ¼-inch half-moons
• 1 medium summer squash, split lengthwise and cut into ¼-inch half-moons
• 1 cup shelled fava beans (optional)
• 1 cup broccoli florets cut into ½-inch pieces (optional)
• 1 cup frozen peas, thawed
• 1 cup grape or cherry tomatoes, split in half (optional)
• ¼ cup extra-virgin olive oil
• 12 medium cloves garlic, 4 smashed and left whole, 4 finely sliced, 4 minced or grated on a Microplane
• Pinch of red pepper flakes
• 2 tablespoons unsalted butter
• 1 pound short twisted or tubular pasta such as gemelli, cavatappi, or rotini
• ¼ cup chopped fresh parsley
• 2 teaspoons grated lemon zest and 1 tablespoon juice (from 1 lemon)
• 1 ounce Parmigiano-Reggiano, grated, plus more for serving
• Freshly ground black pepper

INSTRUCTIONS:

1. Prepare the Fresh Vegetable Medley: Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, approximately 3 minutes. Use a fine-mesh strainer to transfer the asparagus to a colander and run cold water over it to chill. Repeat this process with the zucchini, summer squash, fava beans (peel them if using), and broccoli, blanching each vegetable one at a time. In a large bowl, combine all the blanched vegetables with the peas and cherry tomatoes, creating a vibrant and colorful medley. Set aside.
2. Prepare the Garlic Sauce: In a 10-inch skillet, heat the olive oil along with 4 smashed garlic cloves over medium-high heat until the garlic gently sizzles. Reduce the heat to medium-low and sizzle the garlic until it turns golden brown, which takes around 5 to 7 minutes. Discard the garlic cloves, leaving the infused oil in the skillet. Return the skillet to high heat, then add the sliced garlic and cook while stirring until the garlic just begins to turn pale golden brown (approximately 45 seconds). Add the minced garlic and red pepper flakes, tossing them until fragrant (about 30 seconds). Remove the skillet from the heat and stir in the unsalted butter. Set aside.
3. Cook the Pasta: In a large pot, place the pasta and cover it with hot water. Add a generous pinch of salt and bring it to a boil over high heat, stirring occasionally to prevent sticking. Continue cooking until the pasta is fully softened but retains a slight bite in the center (about 1 minute less than the box recommends after reaching a boil). Drain the pasta, reserving ½ cup of the cooking liquid, and return it to the pot over medium-low heat.
4. Assemble the Dish: Add the vegetable medley, garlic sauce, and half of the reserved pasta water to the pot with the pasta. Stir until the sauce comes together and coats the pasta, taking about 2 minutes. If needed, add more pasta water until the desired consistency is achieved. Stir in the chopped parsley, grated lemon zest and juice, and Parmigiano-Reggiano. Season the pasta with salt and pepper to taste.
5. Serve and Enjoy: Serve the Pasta with Garlic and Lots of Vegetables immediately, with additional grated Parmigiano-Reggiano available for individual garnishing. This pasta dish is a celebration of fresh spring produce, bursting with flavors that harmoniously combine for a truly satisfying meal. Enjoy the abundance of vegetables and the delightful garlicky aroma that will fill your senses, making each bite a taste of spring on your plate.

Pasta with Garlic and Lots of Vegetables is a delightful dish that epitomizes the vibrant flavors of spring. By blanching and chilling the vegetables, creating a luscious garlic sauce, and combining everything at the last moment, this dish captures the essence of fresh and colorful produce. With asparagus, zucchini, summer squash, fava beans, broccoli, peas, and cherry tomatoes dancing in harmony, each forkful is a celebration of the season. Tossed with pasta, grated Parmigiano-Reggiano, and the zest and juice of a lemon, this recipe takes spring dining to a whole new level. Enjoy the crispness and sweetness of bright green vegetables, the richness of garlic-infused olive oil, and the citrus burst from lemon, creating a symphony of flavors that will tantalize your taste buds and leave you yearning for more. Savor the taste of spring in each mouthful of Pasta with Garlic and Lots of Vegetables, and let the season’s bounty take center stage on your plate.