Springtime Pasta
Author: 
 
A fresh and lightened up springtime pasta dish
Ingredients
  • 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
Instructions
  1. Heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the artichoke hearts, favas, and asparagus, toss gently and saute for a minute.
  6. Add the roasted tomatoes and all the juice, then toss in gently all the cooked pasta.
  7. Garnish with lots of Parmigiano Reggiano.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/03/springtime-pasta.html