Pasta With Spring Vegetables
A vibrant pasta dish featuring spring vegetables, fresh basil, and a creamy tomato sauce, perfect for a light yet flavorful meal suited for vegetable lovers.
Ingredients
- 3 cloves garlic, minced
- 1/2 tsp. dried hot pepper flakes ⓘ
- 3 Tbsp. olive oil ⓘ
- 35 oz. can plum tomatoes, drained and coarsely chopped ⓘ
- 1/4 cup chopped fresh basil ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 cup heavy cream ⓘ
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese ⓘ
- 2 cups asparagus, cut into 1-inch pieces ⓘ
- 2 small zucchini, quartered and cut into 1-inch pieces ⓘ
- 2 cups broccoli flowerets ⓘ
- 1 cup snow peas, trimmed and cut diagonally into 1-inch pieces ⓘ
- 1 cup shelled fresh peas ⓘ
Instructions
- Prepare vegetables and place in the top of a steamer.
- In a kettle, cook garlic and pepper flakes in olive oil over low heat, stirring until the garlic is softened.
- Add chopped tomatoes and boil, stirring, for 5 minutes or until thickened to a puree.
- Stir in chopped basil, and season with salt and pepper to taste.
Tips & Substitutions
To enhance the flavor, consider adding a splash of white wine after cooking the garlic. If you don’t have heavy cream, half-and-half can be a lighter substitute. For a vegetarian option, use vegetable broth instead of chicken broth. Fresh herbs like thyme or oregano can also complement the dish beautifully.
Serving Suggestions
This dish pairs beautifully with a side salad or garlic bread for a complete meal. For a heartier option, serve it alongside grilled chicken or fish. A light white wine, like Pinot Grigio, complements the flavors wonderfully, making it a delightful addition to your table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken broth or cream to restore creaminess. Avoid microwaving as it can overcook the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Spring Vegetables contains roughly 1829 calories, with 42g protein, 119g carbohydrates, and 140g fat. It is an excellent source of vitamin C (286% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (147% of the Daily Value). Note that it is relatively high in sodium, at 1153mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute. Just be sure to thaw and drain them before adding to the dish to prevent excess moisture. However, fresh vegetables will provide a better texture and flavor.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute regular pasta with gluten-free pasta made from rice, quinoa, or chickpeas. Cook according to package instructions, as gluten-free pasta can have different cooking times.
Is it possible to make this dish vegan?
Absolutely! To make the dish vegan, use plant-based cream instead of heavy cream and nutritional yeast in place of Parmesan cheese. Also, swap butter for a vegan alternative to maintain the creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).