Today I can officially say that spring has arrived, I’m so happy to be done with winter and heavy comfort foods, it’s time to lighten up! Today I’m sharing with you a fresh and fabulous pasta dish, it’s nice and light to welcome in the season, and it’s easy to make.
Spring vegetables are making their way into the stores right now so feel free to incorporate some of your own favorites into this dish. I chose pencil thin asparagus, a variety of gorgeous colored baby carrots, artichoke hearts, zucchini and fava beans.
The carrot and zucchini ribbons were made with a simple vegetable peeler, you could substitute fresh baby peas instead of the fava beans if you like, and replace the fresh for frozen artichoke hearts if you don’t want to do all that prep work.
The light fresh tomato sauce is what ties everything together, it’s simply roasted cherry tomatoes with a bit of garlic and olive oil. The roasting process makes the tomatoes burst and ooze juice that happily gets to mingle with the garlic. Now who wouldn’t want to toss their pasta into that?
For this recipe I chose a nice fettuccine, I think the curly strands look pretty with the zucchini and carrot ribbons.
Freshly grated shards of Parmigiano Reggiano tossed in and on top of the pasta enhances all the flavors above and beyond.
Wouldn’t you like to twirl your fork into this goodness?
Happy Spring!
- 12 ounces of dry fettuccine, cooked al dente
- 2 pints of various colored cherry tomatoes, sliced length wise
- 2 small garlic cloves, crushed finely
- 1 or 2 medium zucchini, made into ribbons
- 1 bunch of colored carrots, made into ribbons
- 1 bunch of pencil thin asparagus, each piece cut into three sections
- ½ cup of fava beans prepped and peeled, can substitute peas
- 1 cup of quartered artichoke hearts
- Parmigiano Reggiano shards, a generous amount to taste
- olive oil
- Heat oven to 350 degrees.
- Place cherry tomato halves and garlic into a glass pan or a baking sheet lined with foil, add salt and pepper and roast until tomatoes burst and start to shrivel and caramelize, about 25 minutes.
- Make sure juice does not burn off ,as it's important to remember all oven temps vary, so keep watching. When tomatoes are done, set aside.
- In a large saucepan add a good drizzle of olive oil and add the zucchini and carrot ribbons, just sauteing until they start to limp.
- Add in the artichoke hearts, favas, and asparagus, toss gently and saute for a minute.
- Add the roasted tomatoes and all the juice, then toss in gently all the cooked pasta.
- Garnish with lots of Parmigiano Reggiano.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Yes, indeed, who wouldn’t want to toss their pasta into such delights! Here in Northern Australia we are in Autumn but it is hot and humid – this pasta sounds perfect! Thanks for sharing!
My husband and I made this for pranzo today. OMG. Primavera in Italia is wonderful – can’t wait to try the zucchine in cream sauce for Pasqua!!! thank you, Marie – and my husband thanks you also (but he can’t get his face out of the plate).
Buona Pasqua to y’all!
Hi Cheryl, I’m so happy, you just made my day!
Made this for Sunday dinner. This dish is absolutely delicious! Thanks for sharing Marie 🙂
fyi: am making this here (in Calabria) domani for Meatless Monday… will let you know how it turns out… this just happens to be fava, carciofi, zucchine, e asparagi season! Am rating this 5 stars just for its amazing appearance!
I love the vegetable ribbons mixed with fettuccine! I’ve been sick all week with a stomach bug but as soon as i feel better I’m making this!
What a beautiful way to welcome spring. I love the colors and with all of those fresh veggies how could it not be good for you!! This is what I’m making tonight!! Mille Grazie.
When I see a big bowl of your beautiful food I think your neighbors must be vying for an invitation. 🙂
It’s a beautiful and delicious dish. Perfect for Spring.
I make a quick version similar to yours, I call it a sprint time salad and my kids love it.
This looks so light and yummy! I love the colors, too!