Early Spring Veggie Pasta

Spring has sprung here in Pine Island and we are enjoying our favorite early vegetables.  This easy pasta dish may just become your favorite one-pot meal, and the left overs are great cold!

Ingredients:  (serves 4, with left overs)
1 box of your favorite whole wheat pasta (suggest penne)
1 pound asparagus, discard tough ends and cut into 1 inch pieces
1/2 pound of snow peas, snap peas or string beans (or 1 cup frozen peas)
Extra Virgin Olive Oil
Ramps – 2-6 minced (depending on size & preference, or 2-4 Garlic cloves)
1 cup of crumbled feta – or use fresh mozzarella, or goat cheese
1/2 a lemon, juiced (use zest as well if you wish)
1/4 cup fresh minced herbs – we used parsley & oregano, but you can try thyme, rosemary, or mint.

1. In a large pot of boiling salted water, cook pasta 5 minutes less than al dente.
2. Add asparagus into pot with pasta; cook 3 minutes.
3. Add peas into pot with pasta; cook 2 minutes.
4. Reserve 1 cup of pasta water; drain pasta mixture.
5. Add oil & ramps to pot, saute until fragrant. Return pasta mixture to pot, toss well.
6. Turn off stove. Add herbs, a couple tablespoons of fresh squeezed lemon juice, salt and pepper to taste. Add a splash of reserved pasta water to help create a “sauce”, more or less as desired.  If you like it really lemony add some lemon zest to taste.
7. Toss to combine, taste and adjust seasonings as needed.  Serve immediately with grated parmesan or romano.

One-Pot Option:  Add one pound of diced chicken breast (or one pound of peeled de-veined shrimp) in with the oil and ramps in Step 5, and saute till cooked through.  Or use any left over protien you have on hand.  Then return drained pasta mixture and continue recipe.
Vegetarian Option:  Instead of chicken add one cake of crumbled extra-firm tofu.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Asparagus, Cooked Vegatables, Main Dishes, Pasta. Bookmark the permalink.

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