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Spring Veggie Pasta



I couldn't wait for the vegetables to grow in the garden so I had to throw together this dish for dinner tonight with spinach, zucchini, tomatoes and some asparagus.  You can make this in less than 30 minutes for a delicious, healthy meal.
Serves 6

 1/4 cup olive oil
2-3 cloves of garlic, diced
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 15-ounce can tomatoes or 1 pound freshly diced tomatoes
1 pound farfalle
1 bunch of asparagus or about 12 spears, cut into 1/2-inch lengths
4 cups baby spinach leaves
1 Tbsp chopped tarragon or 1 tsp. dried tarragon
salt to taste
fresh Parmesan cheese, grated

1.  Bring a pot of salted water to a boil for the farfalle pasta and prepare the asparagus.

2.  In a large skillet, heat the olive oil.  Add the garlic and sliced zucchini and cook over moderate heat, stirring occasionally, until almost tender, about 3 minutes. 

3.  Add the diced tomatoes 

and the spinach and continue to cook stirring occasionally, about 2 minutes. Add the tarragon.  Season with salt to taste.

4.  Cook the farfelle in the boiling water until al dente, adding the asparagus to the pot 1 minute before the pasta is done. 

5.  Drain the pasta and asparagus well.  Return the pasta and asparagus to the pot.

6.  Add the zucchini-tomato mixture to the pasta.

7.  Spoon the farfelle into bowls and grate some Parmesan cheese on top.



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Comments

  1. Ginger's KeeperJune 17, 2011 at 7:08 AM

    Looks delicious! I have been making so many things with zucchini lately. It's hard to wait until August when I know we will all be sick of them. I found some baby zucchinis at Trader Joes on Monday. I sliced them in half and grilled/sauted them with mushrooms! It was delightful!

    I need to check your blog more often :) I started one too, called Ginger's Keeper. Check it out!

    ReplyDelete

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