Spaghetti with Spring Vegetables


Spaghetti with Spring Vegetables

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
  1. 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.
  2. 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.
  3. 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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