Photo by Gina Moore/iStock
1 pound ribbon-shaped pasta, such as pappardelle or fettuccine
3 tablespoons olive oil
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper
2 garlic cloves, finely minced
1 tablespoon fresh basil, chopped
2 medium zucchini, shaved into ribbons
2–3 carrots, shaved into ribbons
1 cup quartered artichoke hearts
1 pound thin asparagus, ends trimmed, cut into thirds
½ cup lima beans or green peas
Parmesan cheese, shaved
Prepare pasta according to package directions, until it is cooked al dente.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add tomatoes, and season with salt and pepper. Saute until tomatoes soften and skins began to wrinkle, about 2 minutes. Stir in garlic, and saute an additional minute. Remove from heat, and stir in basil. Set aside.
In a large saucepan over medium heat, heat the remaining 2 tablespoons olive oil. Add the zucchini and carrots, and saute until they start to go limp. Add the artichoke hearts, asparagus and beans or peas. Toss gently, and saute for 1–2 minutes. Add the tomatoes, including juices, and then gently toss in all the cooked pasta. Garnish with lots of shaved Parmesan.
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