Good afternoon, are you you are looking for a recipe garlicky vegetable pasta Delicious How to make it easy. You just need to be careful, you will definitely get garlicky vegetable pasta which is delicious with aroma and taste that able provoke our taste buds

Several things can affect the taste quality of garlicky vegetable pasta, start from the type of ingredients, then selection of fresh and good ingredients until how to make and serve. No need dizzy guys if want to prepare garlicky vegetable pasta good as long as you know the trick then this dish is able be a dish that is very special.

Ingredients and seasonings required for prepare

1. Use 1 cup frozen peas
2. Prepare 6 oz cherry tomatoes
3. Take 5 garlic cloves (divided)
4. Take 6 tablespoons extra virgin olive oil (divided)
5. Prepare Salt and pepper
6. Prepare 1 zucchini
7. Use 1 pound asparagus
8. Prepare 1/8 teaspoon red pepper flakes
9. Take 1 pound spaghetti, linguine or bucatini
10. Use Fresh chives
11. Prepare 1 lemon
12. Take 1/2 cup grated Pecorino Romano cheese (divided)
13. Use Fresh mint

Cover and cook for a min or so. Next add the liquid - veg broth and cream and get to a boil. Finally add the pasta, asparagus and parmesan. toss till all is well combined. Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.

How to make:process Garlicky Vegetable Pasta:

1. Bring 4 quarts of water to boil in a large pot.
2. Meanwhile, prep the vegetables: a) bring peas to room temperature; b) cut tomatoes in half; c) mince one of the garlic cloves and thinly slice the remaining four cloves; d) toss one tablespoon oil, the halved tomatoes, minced garlic, a quarter teaspoon of salt, and a quarter teaspoon pepper together in bowl; set aside; e) cut zucchini in half lengthwise, then cut into quarter inch thick slices; f) trim asparagus, then cut on bias into 1 inch lengths.
3. Heat 3 tablespoons of oil in a 12-inch non-stick skillet over medium low heat until shimmering. Add the pepper flakes, sliced garlic, zucchini and 1/2 teaspoon of salt, cover, and cook, stirring occasionally until zucchini softens and breaks down 10 to 15 minutes.
4. While the zucchini is cooking, add pasta and 1 tbsp of salt to the boiling water and cook, stirring often, until al dente. Reserve half a cup of cooking water, then drain pasta and return it to the pot.
5. While the pasta cooks, mince 1/4 cup of chives. Squeeze 1 tbsp lemon juice. Chop 2 tablespoons of mint.
6. Add the peas, asparagus, and 3/4 cup water into skillet with zucchini. Stir to combine and bring to simmer over medium-high heat. Cover and cook until asparagus is crisp tender, about 2 minutes.
7. Add the remaining two tablespoons of oil, the vegetable mixture, chives, and lemon juice to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Transfer to serving bowl, sprinkle with a quarter cup pecarino, and drizzle with extra oil to taste. Spoon the marinated tomatoes and their juices over the top and sprinkle with mint. Serve with remaining quarter cup pecorino for individual sprinkling as desired. Enjoy!
8. Done and ready to serve!

A quick Vegetable Pasta that's made with less pasta and more veggies that tastes so amazing, no one realises it's a healthy pasta recipe!!! It's a vegetarian pasta loaded with a whole head of broccoli, corn, zucchinis, capsicum/peppers and onion, and smothered in a garlic herb tomato sauce. Cook pasta according to package directions; drain. Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Stir in tomatoes, broccoli, squash, green pepper and seasonings.

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