You are|Are|Again} looking for inspiration recipes garlicky vegetable pasta that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious garlicky vegetable pasta should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of garlicky vegetable pasta, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare garlicky vegetable pasta good home, because as long as you know the trick, this dish is can be treat special.

Ingredients and seasonings used in prepare

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

Cook the vegetables and garlic in butter in a large skillet. Lower the heat and move the vegetables over to the side of the skillet. On the empty side of the skillet, add the butter and flour and combine with a whisk and starts to turn a light brown. This flour and butter combo really adds the creamy thickness to the sauce.

How to make 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!

Cook pasta according to package directions. Add spinach and salt; cook and stir until spinach is wilted. Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine. Turn heat up to medium high, add zucchini and capsicum. Add remaining ingredients EXCEPT pasta and broccoli.

how ? Easy isn’t it? That’s the prepare garlicky vegetable pasta that you try it at home. Hope it’s useful and good luck!