Spring Veggie Pasta
Prep time
Cook time
Total time
Serves: 4-6
  • 1 box Barilla Chickpea Casarecce
  • 2 tablespoons grapeseed oil
  • 2 cloves garlic, minced
  • 2 ripe tomatoes, diced
  • ¼ red onion, thinly sliced
  • 1 large zucchini, sliced into rounds or half-moon shapes
  • 1 cup asparagus stalks (about ½ bunch or ¼ lb), quartered width-wise
  • ½ teaspoon sea salt + more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 bunch fresh basil (about 1 cups), chopped
  • Extra virgin olive oil
  1. In a skillet, warm the oil over medium heat.
  2. Add the minced garlic, and sauté until it turns slightly golden. Be careful not to burn it.
  3. Add the tomatoes and stir. Cook on medium-low heat until tomatoes are soft (about 5 minutes). If you would like to sauté the other veggies (onion, zucchini, asparagus), add them now, and continue to cook for another 8-10 minutes until veggies are tender but not overcooked. The asparagus should look bright green, and still retain some of its crunch.
  4. Alternatively, you can grill the vegetables on an indoor stovetop or outdoor grill. Grill on each side until veggies are tender and the asparagus still retains some of its crunch.
  5. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  6. Toss the cooked pasta in the skillet with the tomatoes and vegetables. Season with salt and pepper.
  7. Stir in half of the chopped basil, then serve garnished with a little more basil and olive oil on top.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2019/03/spring-veggie-pasta.html