Pasta Primavera

Ingredients

16 oz of pasta
2 tablespoon olive oil, ghee, avocado oil
3 cups of a variety of crunchy vegetable like carrot, asparagus, or broccoli cut into 1 ½-inch pieces (bitesize)
1 yellow or red bell pepper, cut into strips
1 small zucchini, summer squash, cut into bite size pieces
Salt and black pepper to taste
2 tablespoons vegan butter
1 shallot, minced
4 garlic cloves, minced
Zest of 1 lemon
Dash crushed red pepper flakes
1 ½ cup vegetable broth
3 tablespoon lemon juice, divided
1 cup frozen peas
1 ½ cups halved grape tomatoes or diced tomatoes
¼ cup of whatever chopped greens you have on deck. (basil, spinach, kale, arugula)
2 tablespoons Italian parsley, for garnish
Chopped cashews, for garnish (if using)
Crushed red pepper flakes, for garnish

Instructions

Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
Meanwhile, in a large skillet, heat oil over medium high heat. Add the crunchy veggies like carrots, broccoli, peppers, asparagus. Sauté for 2 to 3 minutes, stirring occasionally. Add in the softer veggies like zucchini or yellow squash and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
Place the skillet back on the stove. Heat vegan butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in 2 tablespoons of lemon juice.
Stir the peas if using into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon sauce over the pasta and vegetables and stir until well combined. Gently stir in the tomatoes if using and basil. Season with salt and black pepper, to taste.
Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, chopped cashews and crushed red pepper flakes. Serve warm.

bon appétit