Spaghetti with Spring Vegetables
This beautiful, light dish is a celebration of spring flavors. Feel free to substitute any vegetables in season, including ramps, green garlic (in place of the cloves), and morels (instead of white button mushrooms).
- 5 medium tomatoes
- ¼ pound thin-stalked asparagus
- 1 medium zucchini
- ¼ pound small white mushrooms
- 1 large sweet red or green bell pepper
- 5 tablespoons olive oil
- 1 medium onion
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley
- 2 cloves garlic finely chopped
- 1 pound spaghetti
- Peel, seed, and dice the tomatoes. Wash the asparagus and cut the tips off the stalks; cut both the stalks and tips into 1-inch-long pieces, but keep them separate. Wash and dry the zucchini and mushrooms; cut into thin slices. Wash the pepper and cut into short, thin strips.
- Heat the oil in a large skillet. Add the pepper strips and asparagus stalks, and sauté over medium heat for 5 to 6 minutes. Add the onion, zucchini, asparagus tips, and mushrooms. Sauté 4 to 5 minutes. Add the diced tomatoes, salt, and pepper. Cook uncovered over medium heat for 10 minutes, stirring frequently. Stir in the parsley and garlic. Taste, and adjust the seasoning.
- While the sauce finishes cooking, boil the spaghetti according to the package directions; drain and place in a warm deep dish or bowl. Pour the sauce over the spaghetti, and serve immediately.
— Jeanette Mettler Cappello; Produce for Better Health; Fruits & Veggies—More Matters; Centers for Disease Control and Prevention
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