Spaghetti and Spring Vegetables

May 3rd, 2010 · 4 Comments · Dinner, Pasta, Quick, Vegetarian

Until fairly recently, I had been an absolute slave to the written recipe, i.e.  it was a dealbreaker if the ingredient list called for shallots and all I had was an onion. If Everyday Food told me to serve the sausages with horseradish mustard and I only had grainy, then by God I went out and spent the $4.39 for the horseradish mustard. When I was 16 my neighbor hired me to help prepare and serve hors d’oeuvres at a cocktail party, and not only did I incinerate the cheese puffs, but I stood there and watched them become more and more incinerated because the recipe said 15 minutes in the oven and it had only been 12.

If this sounds like you and you don’t like it, I have two pieces of advice for you. First: Have children. (What is parenting if not one long improv routine?) Second: Force yourself to cook only with what you have at the end of the week. Look in the fridge and the pantry. Then back in the pantry and the fridge…and see if anything comes to you. Pasta plus any vegetables (even those on their last legs) is the ideal default dinner. Last Friday I was fortunate to have a box of spaghetti, some asparagus, peas, and (yes!) even a shallot. And look, I managed to get it right.

Spaghetti with Spring Vegetables

1 pound spaghetti
1 bunch asparagus, trimmed at the bottom, and chopped into 1-inch pieces as shown above.
1 cup peas, preferably fresh organic (but thawed frozen will do just fine)
1 shallot, chopped
olive oil
1-2 teaspoons lemon zest
4-5 basil leaves, slivered
salt & pepper
freshly grated Parmesan

Prepare spaghetti according to package directions (make sure you salt the water). During last 2 minutes of cooking, throw asparagus and peas into the boiling water. Meanwhile, heat a little olive oil in a large skillet over medium-low heat and add shallots.

Before draining pasta, use a slotted spoon to scoop up as many of the vegetables from the pasta water as possible, and chuck them into the skillet to finish cooking.

Drain pasta and add back to pasta pot. Toss with a little more olive oil, vegetables, lemon zest, basil, salt, pepper, and Parm.

Another pasta-veg dinner that ignited a frenzy on DALS: Fettucini with Brussels.

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4 responses so far ↓

  • 1 Amy // May 3, 2010 at 12:00 pm

    Up until recently I too have never wanted to do anything or use anything other than exactly what is in the recipe. The story of you watching as the cheese puffs burned, sounds a lot like some things I have done when not wanting to veer of the exact instructions of the recipe.

  • 2 Tina // May 3, 2010 at 3:41 pm

    This is great! I was getting ready to try the same thing with some asparagus that needs to get used in the fridge. I need to be braver with the flavors….I was just going to use pesto.

  • 3 Sue // May 7, 2010 at 11:07 pm

    I have to make this!

  • 4 forex robot // May 13, 2010 at 1:46 am

    Great information! I’ve been looking for something like this for a while now. Thanks!

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