Pappardelle with Seasonal Vegetables
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
375 kcal
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Cuisine
Italian
Pappardelle with Seasonal Vegetables
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This Pappardelle with Seasonal Vegetables is so vibrant and so fresh! Really healthy and perfect to make when vegetables from the farmer's market are young and bursting with flavor.
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Ingredients
- ½ lb pappardelle pasta can use linguine*
- 3 cups vegetable stock
- Kosher salt and freshly ground black pepper
- 1 cloves garlic minced
- 1 bunch asparagus medium size, ends trimmed
- 1 cup baby carrots tri-color, if available
- 1 cup spring onions aka Cipolline (see NOTES)
- ½ cup sweet peas
- 2 tablespoon basil fresh, chopped
- 2 tablespoon parsley fresh, chopped
- 2 tablespoon thyme fresh, chopped
- 4 tablespoon unsalted butter
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice from the lemon
- Pea shoots or watercress for garnish
- freshly grated Parmigiano-reggiano cheese optional, for garnish
Instructions
- In a small pan, bring 2 cups of water to a boil and add the onions and simmer for 5 minutes.
- Remove the onions with a slotted spoon. Cut off the root end, and squeeze the onion out of the skin. Set aside.
- In a large skillet, bring the stock, garlic, 1 teaspoon salt, and ½ teaspoon of pepper to a simmer over medium-high heat.
- Add the carrots, cover, and simmer for 5 minutes. Add the remaining asparagus and onions, cover again, and simmer for another 5 minutes, or until they are soft.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente, about 3 minutes. Drain.
- Stir in the peas. Next, add the cooked pasta, herbs, butter, zest, and lemon juice to the stock. Gently stir for 1 minute, or until butter is melted and pasta is coated.
- Serve in pasta bowls and garnish with pea shoots and topped with shaved (or grated) Parmesan (if using).
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- Pappardelle pasta can be found in the fresh pasta section of many well-stocked supermarkets, gourmet food shops, or Italian markets. You can also cook lasagna noodles and then cut them into ½-inch strips with a pizza cutter. Or, simply go with your favorite type of pasta.
- Cipolline onions can be found in the produce section of many well-stocked supermarkets and definitely at fresh produce markets. They are sometimes called 'boiler onions' or 'spring onions.' If you can't find them, you could go with pearl onions, but we recommend peeling them first.
- We recommend using a combination of fresh herbs for the dish. We used tarragon in the video, which is wonderful but does have a slight (but distinct) licorice taste. If using dried herbs, only use 1 teaspoon of each.
- Leftovers will keep in the fridge for up to 3 days. Gently reheat on the stove in a skillet until heated through. The dish does not freeze well.
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
53g
(18%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
751mg
(31%)
Potassium
555mg
(16%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
6661IU
(133%)
Vitamin C
22mg
(24%)
Calcium
101mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 751mg | 31% |
| Potassium | 555mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 6661IU | 133% |
| Vitamin C | 22mg | 24% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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