Spaghetti with Spring Vegetables

Name: Spaghetti with Spring Vegetables
Yield: Serves 4 to 6
Ingredients: 6 ounces, cherry tomatoes, halved; 6 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 small, garlic clove, minced, plus 4 cloves, sliced thin; , Salt and pepper; 1 pound, spaghetti; 1 , zucchini, halved lengthwise and sliced 1/4 inch thick; 1/8 teaspoon, red pepper flakes; 1 pound, asparagus, trimmed and cut on bias into 1-inch lengths; 1 cup, frozen peas, thawed; 1/4 cup, minced fresh chives; 1 tablespoon, lemon juice; 1/4 cup grated, Pecorino Romano cheese, plus extra for serving; 2 tablespoons torn, fresh mint leaves

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By Katie Leaird

Appears in Cook's Country April/May 2017

Main Courses

Pasta

Pasta primavera is easier said than made. We set out to change that.

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

We streamlined this Italian American favorite by using fewer dishes and paring down the number of vegetables called for. By overcooking zucchini, we were able to create a sauce with a silky texture that nicely coated our favorite spring veg...

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