Spring Vegetable Pasta

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By the time late spring rolls around I’m all about lightening up my dinners and taking advantage of the fresh vegetables that are popping up in the local markets. Pastas are always a go-to meal in my family and they serve as the perfect canvas for highlighting the best vegetables of the season. In this dish adapted from Cooking Light, fresh snap peas, carrots and radishes are the featured vegetables. Many people shy away from radishes thinking their flavor is to pungent but when they are sliced thinly then lightly sauteed in butter, they emerge sweet and tenderly crisp. Topped with lemon zest and a handful of freshly chopped dill, this dish is bright, flavorful and a true spring celebration.

Use the recipe as a suggestion and choose whatever vegetables you prefer. Really, your options are endless so pick a few vegetables that look good, add in the freshly chopped herb of your choice and enjoy!

 

SPRING VEGETABLE PASTA

4 tablespoons unsalted butter

1 cup thinly diagonally sliced baby carrots

1/2 cup thinly sliced radishes

1 cup low sodium chicken broth

3/4 teaspoon kosher salt, divided

8 ounces snap peas

1/4 cup thinly sliced green onion

1 tablespoon finely shredded lemon zest, divided

5 ounces cream cheese

1/2 teaspoon freshly ground black pepper

10 ounce fresh noodles of your choice

1/4 cup chopped fresh dill

  • Cook the pasta according to package directions. Drain into a colander over a bowl, reserving 1/2 cup of the pasta cooking liquid.
  • Melt the butter in a large skillet over medium-high heat.
  • Add the carrots and radishes and sauté for 2 minutes.
  • Add chicken broth and 1/2 teaspoon salt; simmer 4 minutes.
  • Add the snap peas, green onions and half of the lemon zest. Simmer for 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp-tender.
  • Reduce heat to medium-low and add the remaining 1/4 teaspoon salt, cream cheese, and pepper to vegetable mixture, stirring with a whisk until smooth.
  • Add the cooked noodles to vegetable mixture; toss to coat.
  • Stir in 1/4 cup of the reserved cooking liquid; adding additional cooking liquid as needed to thin sauce to your liking.
  • Sprinkle with the remaining lemon zest and dill over pasta mixture.
  • Divide pasta mixture into 4 shallow bowls.
  • Serve immediately.

Serves 4

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