Garlicky Vegetable Pasta. Grilled Summer Vegetable Pasta SaladSoulfully Made. Creamy Vegan Garlic Pasta with Roasted Tomatoes. Spicy Vegetable Pasta in Garlic Sauce Recipe - We have taken up our heat levels up a notch with this recipe and given it an Indian twist.

This pasta converted a whole-wheat hater into a lifelong fan, and to this I say: Welcome to the dark side. We have lots of spicy, lemony sauces and. Pasta with pesto is on rotation pretty much every week in our house. You can cook Garlicky Vegetable Pasta using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Garlicky Vegetable Pasta

Prepare 1 cup of frozen peas.
It's 6 oz of cherry tomatoes.
Prepare 5 of garlic cloves (divided).
Prepare 6 tablespoons of extra virgin olive oil (divided).
You need of Salt and pepper.
It's 1 of zucchini.
Prepare 1 pound of asparagus.
It's 1/8 teaspoon of red pepper flakes.
It's 1 pound of spaghetti, linguine or bucatini.
You need of Fresh chives.
Prepare 1 of lemon.
Prepare 1/2 cup of grated Pecorino Romano cheese (divided).
It's of Fresh mint.

In a large bowl toss the vegetables with the garlic infused coconut oil (or olive oil alternatively with the cloves. Give pasta salad new life with a balsamic vinaigrette seasoned with basil and garlic salt. Add vegetables, pasta and cheese; toss to coat well. Keyword garlic, garlic pasta, healthy pasta, healthy vegetable pasta, pasta, vegetarian.

Garlicky Vegetable Pasta step by step

Bring 4 quarts of water to boil in a large pot..
Meanwhile, prep the vegetables: a) bring peas to room temperature; b) cut tomatoes in half; c) mince one of the garlic cloves and thinly slice the remaining four cloves; d) toss one tablespoon oil, the halved tomatoes, minced garlic, a quarter teaspoon of salt, and a quarter teaspoon pepper together in bowl; set aside; e) cut zucchini in half lengthwise, then cut into quarter inch thick slices; f) trim asparagus, then cut on bias into 1 inch lengths..
Heat 3 tablespoons of oil in a 12-inch non-stick skillet over medium low heat until shimmering. Add the pepper flakes, sliced garlic, zucchini and 1/2 teaspoon of salt, cover, and cook, stirring occasionally until zucchini softens and breaks down 10 to 15 minutes..
While the zucchini is cooking, add pasta and 1 tbsp of salt to the boiling water and cook, stirring often, until al dente. Reserve half a cup of cooking water, then drain pasta and return it to the pot..
While the pasta cooks, mince 1/4 cup of chives. Squeeze 1 tbsp lemon juice. Chop 2 tablespoons of mint..
Add the peas, asparagus, and 3/4 cup water into skillet with zucchini. Stir to combine and bring to simmer over medium-high heat. Cover and cook until asparagus is crisp tender, about 2 minutes..
Add the remaining two tablespoons of oil, the vegetable mixture, chives, and lemon juice to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Transfer to serving bowl, sprinkle with a quarter cup pecarino, and drizzle with extra oil to taste. Spoon the marinated tomatoes and their juices over the top and sprinkle with mint. Serve with remaining quarter cup pecorino for individual sprinkling as desired. Enjoy!.

Garlicky Cherry Tomato Pasta to Soothe Your Rent Week Woes. Meanwhile, draining the cooked pasta, reserving a little extra cooking liquid. Add the pasta to the butter-pepper-sauce pan and swirl it. My mantra for pasta has always been that it can be a wholesome, well-balanced meal if I hate that it sometimes gets a bad rap because, well, if you load it with vegetables and. A wholesome soup bursting with garlic flavour and goodness.