Fresh Vegetable Pasta – light, healthy, deep flavours, perfect for spring. Or anytime for that matter. This is one of those recipes that changes according to your mood and what you have on hand. Use different pastas. Vary the vegetables. Add more lemon, less lemon. Add chopped olives or a few tablespoons of olive tapenade. Change the herbs. Kick up the spice. Mix in some Parmesan or put it on top. You get the idea.
I often add roasted garlic butter shrimp on top or grilled chicken pieces. Instead of measuring, I just taste and adjust the sauce as I go until I’m happy. I know not everyone is comfortable with this method, so I’ve laid out some recipe guidelines that will get you started. For me, the core ingredients are pasta, olive oil, garlic, lemon, capers and basil. I love olives in it too. So leave out what you don’t like. Add what you like. Keep tasting and adjusting.
This is one of my fave non-meat meals. Bonus…dinner is ready in about 30 minutes.
Variations and Substitutes
- use frozen garlic cubes and stir them right in
- use frozen chopped spinach instead of fresh. add 2 cups to the boiling pasta in the last 3 minutes. drain with pasta.
- before serving, pile some grilled or roasted shrimp on top. or sliced grilled chicken
- to make it even easier, leave out the chopped vegetables and increase the tomatoes, olives and chopped spinach