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Receta Lemony Spaghetti Primavera

by Meera Nalavadi

Ingredientes

1- 8 oz package whole-wheat thin spaghetti cooked al dente juice of 1 lemon + ½ tsp lemon zest (optional) 4 cloves garlic chopped Peppers: 1 in each color red, yellow, orange or all same color, sliced 2 green/yellow zucchini 1 bunch asparagus about 25-30 spears, cut at 3-4 inches length 2-3 carrots any color, sliced 2 inches long

1 red onion, sliced lengthwise 1 cup shelled peas ½ tsp each: thyme, rosemary, oregano or 1-11/2 tsp Herb de Provence ½ tsp red pepper flakes ¼ cup Parmesan cheese 2 tablespoon extra virgin olive oil salt and pepper to taste

Direcciones

1. To prepare veggies
2. Cut carrots into 2 inch pieces, Peppers into long strips. *Cut Asparagus at 3-4 inch length, you can tell by holding one spear and bending it downwards the point at which it snaps is the tender most. Use that as a guide and cut the rest of the bunch. Use the bottom part to make stock.
3. Cut zucchini diagonally about 2 inches and slice the onion lengthwise.
4. Grilling
5. Heat a grill pan till it gets hot. I used my indoor pan that goes over the gas burner. You can grill them in the oven on a sheet pan too.
6. Bring water to boil for pasta.
7. Meanwhile, in a large bowl add salt pepper, herbs, extra virgin olive oil and chopped garlic. Mix well. Drop all the veggies and coat with the marinade. Use you hands and toss the veggies gently and evenly.
8. Grill the veggies 4-5 minutes turning once, they should to get grill marks.
9. Transfer them into a large bowl with the juices.
10. Add cooked spaghetti, lemon juice, zest, Parmesan cheese and toss well.
11. Serve with more parmesan if needed.

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