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Garlicky Vegetable Pasta
Garlicky Vegetable Pasta

Before you jump to Garlicky Vegetable Pasta recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not alternative drinks. Having a soda or a cup of coffee every once in a while isn’t a bad idea. Using them for your sole source of hydration, however, is dumb. Choosing water instead of other beverage adds to your body’s health and helps it stay hydrated. You’re also cutting hundreds of calories from your diet— without having to deal with terrible tasting diet food. Effective weight loss efforts often depend solely on water ingestion.

There are a whole lot of things that factor into getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Being smart about the choices you make each day is a start. Wanting to get in as much exercise as possible is another. Don’t ignore that health isn’t only about how much you weigh. You need your body to be strong too.

We hope you got insight from reading it, now let’s go back to garlicky vegetable pasta recipe. To cook garlicky vegetable pasta you need 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Garlicky Vegetable Pasta:
  1. Prepare 1 cup frozen peas
  2. You need 6 oz cherry tomatoes
  3. Prepare 5 garlic cloves (divided)
  4. Prepare 6 tablespoons extra virgin olive oil (divided)
  5. Get Salt and pepper
  6. Take 1 zucchini
  7. Take 1 pound asparagus
  8. You need 1/8 teaspoon red pepper flakes
  9. Get 1 pound spaghetti, linguine or bucatini
  10. Take Fresh chives
  11. Provide 1 lemon
  12. You need 1/2 cup grated Pecorino Romano cheese (divided)
  13. Provide Fresh mint
Steps to make Garlicky Vegetable Pasta:
  1. Bring 4 quarts of water to boil in a large pot.
  2. Meanwhile, prep the vegetables: a) bring peas to room temperature; b) cut tomatoes in half; c) mince one of the garlic cloves and thinly slice the remaining four cloves; d) toss one tablespoon oil, the halved tomatoes, minced garlic, a quarter teaspoon of salt, and a quarter teaspoon pepper together in bowl; set aside; e) cut zucchini in half lengthwise, then cut into quarter inch thick slices; f) trim asparagus, then cut on bias into 1 inch lengths.
  3. Heat 3 tablespoons of oil in a 12-inch non-stick skillet over medium low heat until shimmering. Add the pepper flakes, sliced garlic, zucchini and 1/2 teaspoon of salt, cover, and cook, stirring occasionally until zucchini softens and breaks down 10 to 15 minutes.
  4. While the zucchini is cooking, add pasta and 1 tbsp of salt to the boiling water and cook, stirring often, until al dente. Reserve half a cup of cooking water, then drain pasta and return it to the pot.
  5. While the pasta cooks, mince 1/4 cup of chives. Squeeze 1 tbsp lemon juice. Chop 2 tablespoons of mint.
  6. Add the peas, asparagus, and 3/4 cup water into skillet with zucchini. Stir to combine and bring to simmer over medium-high heat. Cover and cook until asparagus is crisp tender, about 2 minutes.
  7. Add the remaining two tablespoons of oil, the vegetable mixture, chives, and lemon juice to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Transfer to serving bowl, sprinkle with a quarter cup pecarino, and drizzle with extra oil to taste. Spoon the marinated tomatoes and their juices over the top and sprinkle with mint. Serve with remaining quarter cup pecorino for individual sprinkling as desired. Enjoy!

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