Pasta with Green Vegetables and Herbs

Pasta with Green Vegetables and Herbs Recipe | Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Pasta with Green Vegetables and Herbs recipe is a fresh and flavorful dish that is perfect for a light and healthy meal. Packed with asparagus, peas, fresh herbs, and feta cheese, this pasta dish is sure to impress your taste buds.

History

This recipe is a modern twist on traditional pasta dishes, incorporating fresh green vegetables and herbs for a burst of flavor and nutrition. The combination of asparagus, peas, basil, mint, and feta cheese creates a harmonious blend of textures and tastes that will leave you craving more.

Ingredients

1 lb (454 g) thin asparagus, trimmed and cut into 1.5 inch pieces
1 cup frozen peas
1 lb (454 g) linguine
2 cups packed fresh basil leaves
1 cup packed fresh mint leaves
0.5 cup extra-virgin olive oil
0.75 tsp salt
0.75 tsp black pepper
4.5 oz (128 g) feta, crumbled (1 cup)
0.5 cup coarsely chopped fresh flat-leaf parsley
3 scallions, thinly sliced

How to prepare

Cook the asparagus in a pot of boiling well-salted water, with a capacity of 6 to 8 qt (7.57 liters), until it is just tender, which should take around 4 to 6 minutes.
Using a slotted spoon, transfer the cooked asparagus to a large heatproof bowl. Then, add the peas to the boiling water and cook them for 2 minutes.
Using the slotted spoon again, transfer the cooked peas to the bowl with the asparagus. Next, add the linguine to the boiling water and cook it until it is al dente.
While the linguine is cooking, use a food processor to pulse the basil, mint, oil, salt, pepper, and 0.5 cup of feta cheese until they are chopped. Then, add this mixture to the vegetables.
Reserve 0.5 cup of the pasta-cooking water, and then drain the cooked linguine using a colander.
Stir the reserved cooking water into the vegetables. After that, add the pasta, parsley, scallions, and the remaining 0.5 cup of feta cheese. Toss everything together.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute other green vegetables, such as broccoli or spinach, for a different flavor profile.
Use different herbs, such as cilantro or dill, for a unique twist on the sauce.

Cooking Tips & Tricks

Be sure to cook the asparagus and peas until they are just tender to maintain their vibrant color and crisp texture.

- Using a food processor to chop the herbs and feta cheese makes it quick and easy to create a flavorful sauce for the pasta.

- Reserve some of the pasta-cooking water to help create a creamy sauce that coats the pasta evenly.

Serving Suggestions

Serve this Pasta with Green Vegetables and Herbs with a side salad or crusty bread for a complete meal. Pair it with a glass of white wine for a refreshing accompaniment.

Cooking Techniques

Boil the asparagus and peas until just tender to preserve their color and texture.

- Use a food processor to quickly chop the herbs and feta cheese for the sauce.

- Toss the pasta with the vegetables and sauce while it is still warm to help the flavors meld together.

Ingredient Substitutions

Use whole wheat or gluten-free pasta for a healthier option.

- Substitute goat cheese or ricotta for the feta cheese for a different flavor.

- Use any combination of fresh herbs that you have on hand for the sauce.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the Pasta with Green Vegetables and Herbs with additional fresh herbs or a sprinkle of feta cheese for a pop of color and flavor. Serve it in a large bowl or on individual plates for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. A side salad with a tangy vinaigrette would also complement the flavors of the pasta.

Storage and Reheating Instructions

Store any leftovers of this Pasta with Green Vegetables and Herbs in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Pasta with Green Vegetables and Herbs recipe contains approximately 450 calories.

Carbohydrates

Each serving of this Pasta with Green Vegetables and Herbs recipe contains approximately 70 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 20 grams of fat, primarily from the olive oil and feta cheese.

Proteins

This dish provides around 15 grams of protein per serving, thanks to the feta cheese and pasta.

Vitamins and minerals

The asparagus and peas in this recipe are rich in vitamins A, C, and K, as well as folate and fiber. The fresh herbs add additional vitamins and minerals, making this dish a nutritious choice.

Alergens

This recipe contains dairy (feta cheese) and gluten (pasta), so it may not be suitable for those with dairy or gluten allergies.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Pasta with Green Vegetables and Herbs recipe is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with fresh asparagus, peas, herbs, and feta cheese, this pasta dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was browsing through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a faded and tattered newspaper clipping fell out, fluttering to the ground. Curious, I picked it up and saw that it was a recipe for Pasta with Green Vegetables and Herbs.

I was immediately intrigued. The ingredients listed were simple yet wholesome - pasta, broccoli, zucchini, peas, and an assortment of fresh herbs. The instructions were clear and concise, and I could almost taste the delicious flavors just by reading them.

I decided to give the recipe a try, and I gathered all the ingredients from my garden and pantry. As I chopped the vegetables and boiled the pasta, the kitchen was filled with the fragrant aroma of herbs and garlic. I felt a sense of contentment and excitement as I cooked, knowing that I was about to create something truly special.

When the dish was finally ready, I took a bite and was blown away by the explosion of flavors. The pasta was perfectly al dente, the vegetables were tender yet crisp, and the herbs added a burst of freshness that tied everything together. It was a dish that was simple yet incredibly satisfying, and I knew that it would become a staple in my cooking repertoire.

As I savored each mouthful, I couldn't help but think about the journey that had led me to this delicious recipe. I had learned to cook from my own mother, who had learned from her mother before her. Each generation had passed down recipes and techniques, adding their own personal touches along the way.

I had also picked up recipes from various places and people over the years - friends, neighbors, even strangers I had met while traveling. Each recipe had its own story and history, and I treasured them all like precious gems.

But this recipe for Pasta with Green Vegetables and Herbs was special. It felt like a gift from the past, a reminder of the traditions and flavors that had shaped me into the cook I was today. It was a recipe that I knew I would pass down to my own grandchildren one day, along with the stories and memories that came with it.

And so, as I sat at the table, savoring every last bite of my delicious creation, I felt a deep sense of gratitude for all the recipes and culinary experiences that had enriched my life. Cooking had always been more than just a chore or a task for me - it was a way to connect with my past, to honor my heritage, and to create something beautiful and meaningful with my own two hands.

As the sun began to set outside, casting a warm glow over the kitchen, I knew that I would always cherish the memory of discovering this recipe. It was a reminder of the power of food to bring people together, to nourish both body and soul, and to create lasting memories that would be passed down through generations to come. And for that, I was truly grateful.