Pastawithgreenvegetablesandherbs Recipes

PASTA WITH GREEN VEGETABLES AND HERBS

Steps:

• Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl.
• Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
• Add pasta to boiling water and cook according to package directions, until al dente.
• While linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
• In a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
• Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
• Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

SUMMER PASTA WITH HERBS AND VEGGIES

Steps:

• Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
• Meanwhile, in large skillet over medium heat, heat oil.
• Add zucchini and garlic; cook for 5 minutes, stirring frequently.
• Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
• Stir in herbs; simmer for 5 minutes.
• Season with salt and pepper.
• Toss sauce with hot pasta.
• Serve immediately, with Parmesan cheese for sprinkling on top.

PASTA WITH GREEN VEGETABLES AND HERBS

Steps:

• Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
• While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
• Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.