Linguine with Zucchini, Asparagus and Sun Dried Tomatoes

 Linguine with Zucchini, Asparagus and Sun Dried Tomatoes/Pasta Primavera

IG: @mangia.con.elena

Primavera means springtime and typically Pasta Primavera is made with a variety of fresh vegetables. You can use a combination of whatever vegetables you like and sometimes it is made with a cream sauce. This recipe is a simple and quick recipe featuring shallots, garlic, zucchini, fresh tender asparagus and lots of grated parmigiano- reggiano! 

I will often make this dish when I have lots of veggies to use up before my next market day. It is a wonderful way to showcase the freshest of spring and summer vegetables!!! It is light, quick and delicious! I prefer linguine for this dish but you can certainly choose to use whichever pasta you would like.

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. It is equally important to build your seasoning by layering on the seasons with each step. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Cominciamo!

Ingredients

• 1 pkg (450 g) of pasta of your choice
• 2 shallots
• 2-3 garlic cloves (QB)
• peperoncino (QB)
• 3 medium sized zucchini washed and sliced into uniform slices
• 1 bunch of asparagus washed and cut up
• canned sun dried tomatoes sliced (QB)
• 1/2 cup grated parmigiano- reggiano plus more for sprinkling on top before eating
• dried oregano- start with about 1/2 tsp
• dried thyme- start with about 1/2 tsp
• olive oil

Directions

1. Fill up large stock pot with water and bring to a boil. When the water boils then salt generously and add the pasta. Cook until al dente and do not drain the water.
2. At the same time, coat the bottom of a large, deep skillet with olive oil and warm
3. Add shallots, garlic and peperoncino and sauté until translucent. Turn down heat so garlic and peperoncino do not burn
4. Add sliced zucchini into pot and salt, pepper and seasonings
5. Saute for about 5 minutes. Remember to stir and flip the zucchini so they cook evenly on both sides
6. Add asparagus and sun dried tomatoes and cook for another 5 minutes.
7. Add more spices if needed. Add 1-2 ladles full of pasta water (the pasta should be cooking and the water has become starchy) and stir into the vegetables. This will create a nice creamy sauce. 
8. Once pasta is cooked to al dente then transfer the pasta directly to the pan using a spyder or tongs.
9. Stir the pasta into the vegetables and add another ladle of pasta water if it is dry. You want a creamy sauce but not dripping wet.
10. Turn off heat once it is done and add grated cheese. Mix into the pasta.
11. Serve the pasta immediately and add additional cheese on top!

A Mangia!

Fatto con amore,

Elena 💜