Spring Veggie Pasta

There’s something magical about the arrival of spring, with its vibrant colors and fresh produce. One of my favorite ways to celebrate this season is with a delicious plate of Spring Veggie Pasta. As the days grow longer and warmer, this dish captures the essence of the season using the freshest ingredients. I still remember the first time I made it; I had just returned from the farmer’s market, my arms full of bright green asparagus, plump tomatoes, and a handful of fragrant basil. The kitchen filled with the delightful aroma of garlic and sautéing vegetables as I combined everything into a warm bowl of pasta. It felt like spring on a plate, and I knew I had stumbled upon a recipe that would become a staple in my home.

What’s In This Spring Veggie Pasta

When it comes to preparing Spring Veggie Pasta, the ingredients are the stars of the show. Each element plays a crucial role in creating a harmonious blend of flavors and textures. The use of seasonal vegetables ensures that every bite bursts with freshness, while the chickpea pasta provides a satisfying base. Together, they create a nutritious and delicious dish that’s perfect for any meal.

• 1 box Barilla Chickpea Casarecce – A delicious pasta alternative that adds protein and fiber to your dish.
• 2 tablespoons grapeseed oil – A neutral oil perfect for sautéing veggies.
• 2 cloves garlic, minced – Adds a wonderful aromatic flavor to the dish.
• 2 ripe tomatoes, diced – Fresh tomatoes provide juiciness and sweetness.
• ¼ red onion, thinly sliced – For a bit of crunch and mild sweetness.
• 1 large zucchini, sliced into rounds or half-moon shapes – Adds a nice texture and absorbs flavors well.
• 1 cup asparagus stalks, quartered width-wise – Fresh asparagus brings a delightful crunch.
• ½ teaspoon sea salt + more to taste – Enhances the flavors of the vegetables.
• ½ teaspoon freshly ground black pepper – Adds a subtle heat.
• 1 bunch fresh basil, chopped – The fresh herb elevates the dish with its aromatic flavor.
• Extra virgin olive oil – A drizzle on top for richness.

Making This Spring Veggie Pasta

Creating this vibrant Spring Veggie Pasta is a straightforward process that fills your kitchen with the aromas of fresh ingredients. Let’s walk through the steps together so you can enjoy this delightful dish in no time.

1. Start by warming the grapeseed oil in a skillet over medium heat. Once it’s shimmering, add the minced garlic. Sauté for about 1 to 2 minutes until the garlic turns slightly golden, being careful not to let it burn as it can turn bitter.
2. Next, add the diced tomatoes to the skillet. Stir them well and cook on medium-low heat for about 5 minutes. You’ll notice the tomatoes softening and releasing their juices, creating a beautiful sauce.
3. If you choose to sauté the other vegetables, now is the time to add the red onion, zucchini, and asparagus. Continue to cook for an additional 8 to 10 minutes, stirring occasionally. Look for the zucchini to become tender and the asparagus to maintain its bright green color and slight crunch.
4. For a different flavor profile, consider grilling the vegetables instead. Preheat your grill and cook the veggies for a few minutes on each side until they’re tender and slightly charred.
5. Meanwhile, bring a large pot of salted water to a boil. Add the chickpea casarecce and cook for about 6 to 7 minutes for al dente pasta. If you prefer a softer texture, you can allow it to cook for a couple of extra minutes. Make sure to stir occasionally.
6. Once the pasta is cooked, drain it in a colander. Immediately toss it with a drizzle of extra virgin olive oil to prevent it from sticking together.
7. Combine the cooked pasta with the sautéed vegetable mixture in the skillet. Season with sea salt and black pepper to taste. Stir everything together to ensure the pasta is well-coated with the sauce and veggies.
8. Finally, stir in half of the chopped basil. This will add a fresh herbal note to the dish. If you’d like, you can garnish each serving with a little more basil and a drizzle of olive oil for added flavor.
9. Serve your Spring Veggie Pasta warm, and enjoy the delightful combination of flavors and textures.

Variations to Try

If you’re looking to experiment with your Spring Veggie Pasta, there are countless variations to try. Here are some ideas to consider:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze this pasta dish for up to a month. Ensure it’s completely cooled before transferring to freezer-safe containers.
• Protein Additions: For a heartier meal, consider adding grilled chicken or shrimp to the pasta.
• Cheese Options: Top the dish with freshly grated parmesan cheese or crumbled feta cheese for extra flavor.
• Spice it Up: Add a pinch of red pepper flakes to the sauté for a hint of heat that complements the fresh veggies.
• Different Pasta Types: While chickpea pasta is nutritious, feel free to substitute with whole wheat or gluten-free pasta.

Serving Options for Spring Veggie Pasta

When it comes to serving Spring Veggie Pasta, there are plenty of delightful options to choose from. Here’s how to make the most of this vibrant dish:

• Pair with a Salad: Serve alongside a fresh green salad dressed with lemon vinaigrette to complement the pasta.
• Crusty Bread: A slice of rustic bread or garlic bread makes a perfect side for mopping up any remaining sauce.
• Picnic Delight: This dish is ideal for outdoor gatherings or picnics. Just pack it in a container and enjoy!
• Light Lunch: Serve as a refreshing lunch option, either warm or cold, making it versatile for any occasion.
• Seasonal Touch: Add seasonal sides to your table—like roasted veggies in the fall or a fruit salad in the summer.
• Celebrate Spring: Perfect for spring gatherings or Easter brunches, this pasta is sure to impress your guests.

FAQ

Conclusion

In conclusion, Spring Veggie Pasta is a delightful way to celebrate the freshness of spring vegetables. It’s quick, nutritious, and perfect for any occasion, whether it’s a family dinner or a casual lunch. I encourage you to try making this dish and enjoy the burst of flavors that come from using seasonal produce. Trust me, once you taste it, you’ll be coming back for more!

Spring Veggie Pasta

The ultimate comfort food for spring, Spring Veggie Pasta is a vibrant dish filled with fresh vegetables and chickpea pasta. It’s a quick, healthy, and satisfying meal for any occasion!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 box Barilla Chickpea Casarecce
• 2 tablespoons grapeseed oil
• 2 cloves garlic, minced
• 2 ripe tomatoes, diced
• ¼ red onion, thinly sliced
• 1 large zucchini, sliced into rounds or half-moon shapes
• 1 cup asparagus stalks, about ½ bunch or ¼ lb, quartered width-wise
• ½ teaspoon sea salt + more to taste
• ½ teaspoon freshly ground black pepper
• 1 bunch fresh basil, about 1 cup, chopped
• Extra virgin olive oil

Equipment

• Large Pot
• Skillet
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. In a skillet, warm the grapeseed oil over medium heat. Add the minced garlic, and sauté until it turns slightly golden. Be careful not to burn it.
2. Add the diced tomatoes and stir. Cook on medium-low heat until tomatoes are soft (about 5 minutes).
3. If you would like to sauté the other veggies (red onion, zucchini, asparagus), add them now, and continue to cook for another 8-10 minutes until veggies are tender but not overcooked. The asparagus should look bright green, and still retain some of its crunch.
4. Alternatively, you can grill the vegetables on an indoor stovetop or outdoor grill. Grill on each side until veggies are tender and the asparagus still retains some of its crunch.
5. To make the pasta: boil 4 quarts of salted water, add chickpea casarecce and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
6. Toss the cooked pasta in the skillet with the tomatoes and vegetables. Season with salt and pepper.
7. Stir in half of the chopped basil, then serve garnished with a little more basil and olive oil on top.

Notes

Extra tips or suggestions here.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.