Capellini with Vegetables
Ingredients
- 1 teaspoon salt, plus more for pasta pot
- 1 pound capellini ⓘ
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, crushed and peeled ⓘ
- 8 ounces green beans, cut into 1-to-2-inch lengths ⓘ
- 8 ounces asparagus, peeled, cut into 1-to-2-inch lengths ⓘ
- 1 pint grape tomatoes ⓘ
- 1 bunch scallions, chopped
- 1 cup frozen peas, thawed ⓘ
- 1/2 cup heavy cream ⓘ
- 1/2 cup fresh basil leaves, loosely packed, shredded ⓘ
Instructions
- Bring a large pot of salted water to boil for pasta.
- Once it is boiling, slide in the capellini, and cook until al dente.
- Pour 1/4 cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic cloves.
- Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt.
- Pour in 1/2 cuppasta water, then cover and let steam until crisp-tender, about 4 minutes.
- Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2 to 3 minutes.
- Pour the scallions and peas into the skillet.
- Drizzle with 2 tablespoons olive oil, and ladle in about 2 cups pasta water.
- Bring to a rapid boil, and cook until reduced by about half.
- When the capellini is al dente, transfer it to the sauce.
- Pour in the cream, the remaining 2 tablespoons oil, and up to 1/2 cup more pasta water if the sauce is too dense.
- Bring to a boil, and cook until sauce coats the pasta; toss with the shredded basil.
- Remove from heat, and toss with the grated cheese.
Nutrition & Diet Analysis (per serving)
489
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).