Lemony Spring Pasta Salad
 
 
Serves 4.
Author:
Ingredients
  • 3 cups dried whole wheat farfalle
  • 1 bunch asparagus, chopped
  • 1 bunch broccolini (about 8 ounces), chopped
  • 1 heaping cup cherry tomatoes, sliced in half
  • ¼ cup frozen peas
  • ¼ cup frozen corn
  • 6 cloves garlic, skins removed but left whole
  • 3 tablespoons extra virgin olive oil (or garlic oil), divided
  • 2 lemons
  • red pepper flakes
  • sea salt & black peper
  • parmesan cheese or cashew parmesan for serving
Instructions
  1. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook according to package directions, about 9 minutes for al dente pasta.
  2. While the pasta cooks, heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Add garlic, broccolini and asparagus to pan. Cook for about 5 minutes until veggies just begin to brown. Add peas, corn, and tomatoes to pan. Season generously with sea salt, black pepper, and a pinch of red pepper flakes. Cook about 2 minutes more.
  3. Drain pasta and add to pan with the veggies. Lower heat to medium and toss with remaining tablespoon of olive oil.
  4. Discard garlic cloves and use a microplaner to zest one lemon directly over pasta. Toss to thoroughly mix in lemon zest. Taste and add additional salt and pepper if needed and zest of remaining lemon if you like a stronger lemon flavor (I always add the zest of 2 whole lemons).
  5. Serve warm, sprinkled with parmesan cheese or cashew parmesan.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/lemony-spring-pasta-salad/