Spring Veggie Pasta Dish

20 Mar

Growing up I never ate cauliflower. Neither of my parents eat it so I always assumed it was gross. However, in the past year, I’ve tried it and love it. Spring time means lots of green and flowers, unless you live in the Boston area and Spring means praying that the snow will stay away. One vegetable that I see a lot of is asparagus and I made this easy and delicious pasta/veggie toss for dinner last night.

What you need:

2 cups of uncooked pasta of your choice or a handful of long pasta (i.e. angel hair or linguini)

Shaved or grated Parmesan cheese

1/2 pound of asparagus, chopped into 1 inch pieces

1/2 a head of roasted cauliflower, chopped in to 1 inch pieces (IF you are starting with raw cauliflower that’s ok! See the instruction adjustment below)

extra virgin olive oil

1 TBS of butter

Salt and Pepper

1/3 cup of orange juice or white wine (or both)

1 1/2 TBS of herbs de provence or Italian seasoning

1 garlic clove, minced or grated

Red pepper flakes (optional and I did not give a measurement because I did not measure it)

Cook pasta in salted boiling water. Drain but let enough of the pasta water drain back into your pot, just enough to cover the bottom. Put back on a medium flame. Drizzle a little extra virgin olive oil in the pan with the garlic and herbs. Don’t let the garlic burn! Add the roasted cauliflower and asparagus. If you are starting with raw cauliflower, then add the cauliflower first. Asparagus does not take long to cook so just saute the cauliflower until they get golden or fork tender (however you like your cauliflower) and then add the asparagus. 

Deglaze with the white wine and/or orange juice. If you like more of a sauce, then I would suggest adding more liquid but it will be light. Add the pasta back to the pan with the butter and sprinkle with red pepper flakes (optional).

Veggie TossFinish with the shaved or grated Parmesan and serve hot!

C’est si Yum!

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