I am a sucker for pasta with vegetables. I know you’re not supposed to order it in restaurants since it’s overpriced and usually not the most loved dish by the chef. Most of the time, I stick to that rule, but on a recent trip to Switzerland I ate a delicious bowl of cherry tomatoes and roasted red peppers and artichokes and goat cheese and pesto and – yum. I started hunting for variations almost as soon as I got hold of my laptop state-side. We’ve already talked about this before, and the following recipe isn’t a whole lot different, just tweaked here and there. It still feels fresh, which is oh so welcome here in the middle of January, but it’s filling and the meat-loving husband didn’t notice it was vegetarian until I pointed it out as he was licking the bowl clean. A triumph, I say.
Pasta with Asparagus and Zucchini
- pasta (I used whole grain rotini, but feel free to go wild with your personal favorite)
- asparagus, cut into inch-sized pieces (maybe two cups total?)
- zucchini, sliced into coins (I used two smallish zucchinis)
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 lemon (you’ll want a few tablespoons of juice, and the zest really helps add that extra dimension, but if you’d rather stick to your bottled stuff in the fridge, that’s ok)
- 1/3 cup feta cheese (goat cheese would be delightful, too, I bet)
Drizzle some olive oil into a large pan, add the garlic and onion and cook over medium-low heat for 5-6 minutes, or until soft. While that’s going on, get your pasta cooking.
Add the asparagus and zucchini, salt and pepper everything pretty generously, and stir it up for 4-5 minutes over medium heat. You want the vegetables to be softened, but not soggy. Unless you just love soggy, then go right ahead and overcook away.
Add the lemon juice and the zest from that whole lemon. Your pasta should be done by now, so drain it and if your pan size allows, toss the pasta with the vegetables. If not, just serve over the noodles. Mix in the feta and serve. Happy eating!