This is most definitely one of those recipes you can make all your own. You pick the vegetables and how much of each, and you pick the pasta and how much of that you want. It all comes together in a light buttery, lemony, mustardy sauce the pasta drinks right up. You’ll want to make sure you chow down while the vegetables are still in a crisp/tender state, which should not be a problem. This goes down easy.
We start things off by making a lemony vinaigrette and setting it to the side so it can jump into action when needed later. Next we get to work on the vegetables – choose any combination you like and what looks good in the market. But PS, if you haven’t tried sautéing radishes yet, you are in for a special treat so please give them a whirl.
When your veg is sautéed until just crisp/tender, it’s time to add the lasagne noodles (that have already been cooked and are standing by – if you don’t want to use lasagne, just go for anything that strikes your fancy). Finally, drizzle that lemony vinaigrette over the whole business and cook just long enough for it to get absorbed into the pasta… Just about time to eat!
How about we plate this up and add a nice generous sprinkle of Parmesan cheese? I’d vote yes.
Happy Springtime everyone!! xoxxox
PS. The flowers shown on the plate are not edible, so please do not eat them. That would be very bad for your health.
- 1 cup trimmed asparagus spears, cut into 1 inch pieces
- 1 cup sugar snap peas, sliced on the bias
- I cup radishes, quartered
- 1 cup frozen baby peas, thawed
- 1 package frozen artichoke hearts, thawed
- 1 cup frozen edamame, thawed
- 1 cup slivered carrots
- 1 yellow or orange pepper, cut into matchsticks
- ½ cup scallions, slivered on the bias
- 1-2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons canola oil
- 4 tablespoons butter, melted
- 1 cup grated Parmesan cheese (optional)
- ½ pound pasta shape of your choice, cooked according to package directions, drained, drizzled with olive oil, and set aside
- ½ cup extra virgin olive oil
- Juice and zest of one lemon
- 1 tablespoon Dijon mustard
- For the dressing: In a small bowl, whisk together the lemon juice and mustard. Drizzle in the olive oil and continue whisking until an emulsion forms and the vinaigrette gets a little bit thick.
- In a large Dutch oven, heat canola oil and add radishes and sauté for about one minute. Add garlic, carrots, orange/yellow pepper, and sauté for another minute. Add sugar snap peas, artichoke hearts, baby peas, scallions, and edamame. Season well with salt and pepper, and continue sautéing until vegetables are crisp/tender. When vegetables are crisp/tender, stir pasta right into the Dutch oven. Stir in the lemony vinaigrette, and continue to cook on medium until sauce is absorbed.
- Sprinkle with Parmesan cheese if using, and serve immediately.