Total Time
30mins
Prep 10 mins
Cook 20 mins

This pasta dish tastes like it is fresh from the garden

Ingredients Nutrition

Directions

  1. Simmer peas for 3 minutes in boiling water and drain.
  2. Cook pasta in slightly salted water until it is al dente.
  3. While pasta is cooking, heat 3 T oil in a large skillet over medium-high heat.
  4. Sauté garlic, scallion, carrot, and zucchini for about 5 minutes until soft but not mushy.
  5. Add tomato and cook another 2 minutes.
  6. Combine vegetable mixture, peas, and pasta.
  7. Serve immediately, topped with parmesan cheese.

Reviews

(1)
Most Helpful

This is a good blue print recipe-- I ended up making quite a bit of changes to make it a bit more flavorful. The vegetables added flavor, but they needed some spices to punch it up. I ended up adding a bit of chili powder and oregano and used sugar snap peas (I couldn't find the fresh shelled peas). I also served it with feta cheese instead of the parmesan. I will definitely make this again, but will include some sauteed onions and fresh lemon. I'll also save a bit of the olive oil and sautee some garlic with it to toss the finish product in. When I made it, the pasta seemed like it needed something to hold it all together. Some fresh parsley or basil on top would also be yummy.

Jessica and Moustafa August 28, 2008

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