This delicious dish is Springtime in a bowl. It’s simple and easy to prepare, light yet satisfying, packed with healthy seasonal vegetables and best of all, kid-approved.
- 8 ounces quinoa pasta
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
- Sea salt and freshly ground black pepper
- 2 cups cherry tomatoes
- 1 cup shelled fresh Spring peas
- 1/2 cup vegetable stock
- 1 cup grated Parmesan (optional)
- 2 tablespoons chopped fresh basil leaves
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the vegetable stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan, if desired. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.