Shelly's Recipe

PASTA WITH SPRING VEGETABLES

Category: Noodles / Pasta

1 lb of thin spaghetti
2 tbsp butter
4 tbsp olive oil
4 garlic cloves, minced
1 bunch of broccoli, chopped into bite size pieces
1 bunch of asparagus, tough ends removed and chopped in thirds
1 cup of frozen peas, thawed
parmesan cheese for serving (optional)

Bring a large pot of salted water to a boil.

Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the garlic and cook for one minute. Blanch the broccoli in the boiling water for 3 minutes, then add it to the skillet. Do the same with the asparagus. As you add each of the vegetables, sprinkle with about 3/4 tsp of kosher salt and some pepper. This may seem like a lot of salt, but it really brings out the flavor of the vegetables and will also flavor all of the pasta.

Add the pasta to the boiling water and cook according to the package directions. Continue to sauté the vegetables, stirring occasionally.

Transfer the cooked pasta to the skillet with the vegetables, add the peas and warm through. Serve with parmesan cheese.