Sometimes dinner at my house is a game of what do I have in the fridge, and how much longer will it really last? Things with major staying power get to stick around for Wednesday/Thursday night’s dinner.
This meal came out of that game. I had fresh spring peas, two green zucchini, a chunk of parmigiana that was all, “Carly, eat me, a little bite… I’m so good,” and some fresh basil. All of that would be perfectly delectable with pre-made arugula and ricotta filled ravioli.
Spring Vegetable Pasta Ingredients
- A splash of Extra Virgin Olive Oil
- One large onion, chopped into thin rings
- 2 cloves of garlic
- 2 zucchini, shredded into ribbons
- 1/2 cup of fresh (or frozen) spring peas
- Splash of vegetable broth (about 1/4 – 1/2 cup depending on your sauce preferences)
- Salt and Pepper to taste
- a sprinkle of red pepper flakes (pepperoncino)
- a sprinkle (or a handful) of parmigiana cheese
- your favorite pasta
First prepare the zucchini, this is the most time consuming element so you might as well get it out of the way early. Chop the head and “butt” of the zucchini off and with a fruit peeler peel down the length of the zucchini revealing thin strips the width of the vegetable. Set aside.
In a large sauce pan add a swirl of the olive oil and then add the onions. Sprinkle with salt and pepper here, and over medium/low heat let the onion soften and sweat.
(At this point put water in a separate pot to boil and follow instructions.)
Add the garlic and when that spicy, fragrant aroma fills the air – is that not the best smell? – add the zucchini. At this point you can give the onions and zucchini a good stir, pour in the vegetable stock and cover.
When the zucchini ribbons are softer but not soggy add the peas and again give this some good stirs so that the flavors are all fully incorporated.
When plating this healthy and quick to make dinner give the vegetables one more quick drizzle of olive oil and a sprinkle of red pepper and cheese.