Spring Vegetable Pappardelle

This spring vegetable pappardelle is packed full of fresh spring vegetables, fresh Parmesan cheese and just a touch of olive oil. This pasta is spring perfection.

First I want to take a second to wish my totally amazing little brother a giant HAPPY BIRTHDAY!  Growing up we didn’t always get along but now that we are both grown (well, sorta grown up…in age, not maturity) we totally get each other. Plus he married a totally awesome lady who I text with about 33 thousand times a day. I wish that was a joke.

Happy birthday little brother. I hope your day is filled with every vegan treat of your dreams. And maybe a cup or two of coffee. Love you!

Ok, back to pasta! I threw together this easy pasta dish one afternoon a few weeks ago. I was craving vegetables but also wanted something that would keep me fuller than just a bowl full of sautéed vegetables. Enter the pasta addition. I normally don’t eat a lot of pasta but it was perfect in this dish. It brought a bit more bulk to the dish and kept me full until dinner time. Which is always late in our house.

There are seriously night we don’t eat until 8:30pm. 

Normally I wouldn’t care that we eat so late but that means that I’m in the kitchen late at night cleaning up. The worst chore ever. Well, besides laundry. I really really really hate laundry.

However, you know what worse than cleaning the kitchen late? Forgetting to clean the kitchen, waking up in the morning and walking into a dirty kitchen. Shot to the heart. It’s the worst feeling ever the second you realize you will be spending your morning scrubbing pots and pans.

I swear, I’m the worst stay at house wife. Well I do work but it’s from home. So I guess I sorta consider myself half a house wife. Right?

Now, this pasta is PACKED full of fresh spring vegetables – mushrooms, asparagus, tomatoes, corn, zucchini and basil. I also threw in a little Parmesan cheese because everything is better with cheese. There is really no “sauce” to this pasta dish just a hearty drizzle of extra virgin olive oil.

What’s not to love about olive oil, pasta, vegetables and cheese?

Spring Vegetable Pappardelle

This spring vegetable pappardelle is packed full of fresh spring vegetables, fresh Parmesan cheese and just a touch of olive oil. This pasta is spring perfection.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 1 pound pappardelle pasta
• 2 tablespoons extra virgin olive oil (more will be used later)
• 1 zucchini squash, diced
• 1 pound mushrooms, sliced
• 2 shallots, sliced
• 8 spears asparagus, diced
• 1/2 cup sliced in half cherry tomatoes
• 1/2 cup frozen (or fresh) corn kernels
• 3 cloves garlic, minced
• 1/3 cup shredded Parmesan cheese
• 1/3 cup sliced fresh basil

Directions:

Bring a large pot of water set over high heat to a boil. Once boiling add a pinch of kosher salt. Add pasta and cook till al dente, following box directions.

In a large skillet set over medium high heat add 2 tablespoons olive oil. Once the oil is hot add in zucchini, mushrooms and shallots. Cook until the vegetables just start to soften.

Add in asparagus, cherry tomatoes, corn and garlic. Sauté for a few more minutes until everything is soft but still has a nice fresh bite.

When the pasta is al dente, drain and add to the vegetables. Toss together, stir in Parmesan cheese and basil and drizzle with extra olive oil to keep the dish moist.

Serve immediately and enjoy warm.