SPRING GARDEN PAPPARDELLE
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil, divided
salt and freshly ground pepper, to taste
12 oz (340 g) pappardelle pasta
1 tbsp (15 ml) unsalted butter
1 cup (250 ml) fresh carrots, trimmed, peeled and cut into thin diagonal slices
1 cup (250 ml) asparagus, trimmed and cut into 1½-in (4 cm) pieces
½ cup (125 ml) diced red onion
2 tsp (10 ml) minced garlic, divided
1 cup (250 ml) zucchini, trimmed, cut in half lengthwise and then thinly sliced
3 tbsp (45 ml) finely chopped fresh chives
1 cup (250 ml) micro greens, for garnish
- Bring a large pot of salted water to a boil.
- To make a lemon dressing, in a large bowl, whisk together lemon zest and juice, 2 tbsp (30 ml) extra-virgin olive oil and a good pinch of salt and pepper. Set aside.
- Cook pasta according to package directions until al dente. Drain, then transfer while warm to bowl with lemon dressing and toss to coat.
- Meanwhile, in a large frying pan, combine butter and 1 tbsp (15 ml) olive oil over medium-high heat until butter is melted. Add carrots, asparagus, onions and garlic. Cook until carrots and asparagus are crisp-tender, about 4 minutes. Add zucchini and cook 1 more minute. Toss pasta in frying pan with vegetables to warm for 1 minute. Add chives and toss to coat. Season to taste with salt and pepper. Toss with micro greens and serve immediately, divided evenly among warmed pasta bowls.