Here are three things I’ve learned about food in 2016 that I’ll carry with me into the new year #NewYearNewFoodie:
1. For the most part, the language of food transcends cultural differences. People like good food no matter where it comes from as long as it sounds delicious.
2. This might sound cliche, but… be yourself. You’re unique, try to implement your individuality into meals.
3. Finally, for all its tediousness, to devote a portion of our leisure to cooking at home has never been more important to our health and well-being.
Happy New Year, friends! I’m beyond grateful to head into a new year doing what I love. This is the first post for a weekly series of quick recipes, where you can indulge in your passion for food (even if it’s just to look at it). Let’s liven up a bowl of pasta!
More than just recipes, Cooking Green Goodness is here to inspire a healthy and happy relationship with food; green foods that is. Discover different tastes and new styles for preparing vibrant green fruits, herbs, and vegetables like the zucchini, asparagus, and peas sautéed to make a succulent bowl of bow tie pasta.
Bow Tie Pasta With Green Vegetables
Liven up a bowl of pasta with vibrant green vegetables.
- 1 large zucchini
- 12 stalks of asparagus, sliced
- 1 cup green peas, fresh or frozen
- 3 cups Bow tie pasta
- 4 tablespoons extra-virgin olive oil
- 2 stalks green onion, finely chopped (plus more for topping)
- 3 garlic cloves, minced
- 1 teaspoon coarse sea salt (or to taste)
- Freshly ground black pepper, as desired
- Parmesan, as desired
Chop the green onion and set aside. Slice the zucchini and asparagus and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and green onion and sauté for 30 seconds. Add your prepared zucchini and asparagus. Sauté for 5 minutes, stirring occasionally.
In the meantime, bring the bow tie pasta to a boil in lightly salted water, and as per package instructions. Drain the pasta and reserve 1 tablespoonful of the cooking liquid. Add the drained pasta along with the reserved cooking liquid to the skillet. Add the peas. Heat and stir for 2 – 3 minutes more. Season with salt and pepper. Sprinkle with Parmesan. Top with extra green onion. Serve warm.
Trim the asparagus bottoms. An easy way to do this is to grab several spears at once, grasping the stems in one hand and the bottoms in the other. Bend the asparagus spears. An asparagus will snap at exactly the spot where tough stalk meets tender spear.
Substitute the green onion with chives.
You can now print this recipe card. Just hit ‘PRINT’ on the above to keep it handy.