3 Responses to “Veggie-licious Pasta!”

1. 

   Nakia Woodward
   

   April 30th, 2012 at 1:13 pm

   That looks so delish. What did you use for your sauce?

2. 

   Courtney Krishnamurthy
   

   April 30th, 2012 at 9:31 pm

   Just the juices from the veggies and a bit of olive oil. I start by sweating garlic (and sometimes onions – or in this case, scallions) in ~1 tablespoon of olive oil. Then I add the veggies in the order of time it takes them to cook (last night: asparagus, broccoli, and cauliflower; then zucchini; then tomatoes; then roasted red pepper; last was arugula and pasta), salting and peppering along the way (both crushed red pepper and black pepper). When I add the pasta, I usually add a bit of pasta water to get it to a nice consistency – maybe around a quarter cup total. At the very end, I add fresh grated parmesan – sometimes I do this in the skillet, sometimes in the pasta bowl. Looks like a lot of steps, but pretty darn easy.

3. 

   Nakia Woodward
   

   May 3rd, 2012 at 2:10 pm

   Thanks will definitely try this recipe esp. with all the farmer’s markets in the area. It looks so yummy and healthy.

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