spring vegetable pasta

Pasta is one of those foods that much like bread, you can add almost anything to it and it will end up tasting good. The combinations of veggies, cheese and maybe a sprinkling of meat or seafood are endless and ensure that you can have a pasta night, every week. It also comes together quickly, in fact, mac & cheese may even take a little longer to make…

This dish came to be from a fridge drawer with some veggies that needed to be used and a pantry full of half-full boxes of pasta. (Spring cleaning is in full effect in my household!) It was a perfect way to get in some vegetables and whole grains, all while enjoying a satisfying meal.

Spring Vegetable Pasta

  • 2 cups whole-grain pasta
  • 1 Tbsp olive oil
  • salt, pepper & red pepper flakes
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 1/2 white onion, chopped
  • 1 bunch asparagus, cut into 1″ long pieces
  • 3 cloves garlic, minced
  • 4 cups arugula
  • parmesan cheese

Cook pasta as directed, set aside. Heat olive oil in large pan and add onions, peppers and asparagus. Cook for about 4 minutes. Add garlic, pasta and arugula, seasoning with salt, pepper and red pepper flakes. Sprinkle with parmesan cheese shavings if desired.

Comments

  1. says

    I love pasta.

    Totally join us in the bake-a-long if you’re interested! Basically, Victoria and I realized we both loved “Artisan Bread in Five Minutes a Day,” but hadn’t made many of the recipes in it. We banded together to select recipes and bake them, and blog about our results. Crystal’s joined, too, and you’re also welcome! (Well, anyone who has the cookbook is!) We pretty much decide collectively on what recipe(s) we’re going to try, and then take a couple of weeks to make the dough and bake ‘em up. Shoot me an email if you’re interested! I think we’re kind of ready to pick new recipes, so it would be a great time for you to hop on board!

  2. says

    I love pasta.

    Totally join us in the bake-a-long if you’re interested! Basically, Victoria and I realized we both loved “Artisan Bread in Five Minutes a Day,” but hadn’t made many of the recipes in it. We banded together to select recipes and bake them, and blog about our results. Crystal’s joined, too, and you’re also welcome! (Well, anyone who has the cookbook is!) We pretty much decide collectively on what recipe(s) we’re going to try, and then take a couple of weeks to make the dough and bake ‘em up. Shoot me an email if you’re interested! I think we’re kind of ready to pick new recipes, so it would be a great time for you to hop on board!

  3. says

    this looks so good right now. i am totally lacking dinner inspiration. off, to figure out what i can do with leftover venison–cleaning out the freezer. :)

  4. says

    this looks so good right now. i am totally lacking dinner inspiration. off, to figure out what i can do with leftover venison–cleaning out the freezer. :)

  5. says

    this makes me antsy for farmers market season. i love any dish that has the grain, protein and veggies all in one bowl. thanks for sharing!

  6. says

    this makes me antsy for farmers market season. i love any dish that has the grain, protein and veggies all in one bowl. thanks for sharing!

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