By Devi Poojari
February 16, 2024
Image Credit: Aberdeen's Kitchen
Vibrant and delicious, this simple preparation uses fresh seasonal vegetables combined with delicious pasta. Use any pasta of your choice and add a splash of white wine, to give it an extra rich flavour.
Image Credit: The Pretty Bee
400 grams penne pasta ¼ cup green peas 1 carrot, thinly sliced 1 zucchini, thinly sliced 7-8 green beans, diced 6-7 cloves garlic, minced 2 teaspoons red chilli flakes 3 tablespoons chopped chives Juice of 1 lemon 1 teaspoon Dijon mustard ½ cup grated parmesan 3 tablespoons olive oil Salt and pepper, to taste
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Heat the olive oil in a pan and sauté the garlic until aromatic, before adding the sliced carrots and green beans.
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Season lightly with salt and cook until the vegetables begin to soften slightly.
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Tip in the zucchini and continue to cook, before adding the red chilli flakes and a splash of water.
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Cover with a lid and allow the vegetables to cook for 3-4 minutes, before adding in the green peas, lemon juice and Dijon mustard.
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Boil the pasta simultaneously and combine it with the vegetables, along with a bit of pasta water.
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Toss everything around, while also adding the parmesan cheese, to make a creamy but light sauce.
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Adjust seasoning, if necessary and serve hot with some bread on the side.
Image Credit: Two Peas And Their Pod