Light Spring Pasta
This angel hair pasta is tossed with fresh spring vegetables and a light red pepper tomato sauce for a colorful and flavorful dish.
Servings: 6 servings
Ingredients
RED PEPPER TOMATO SAUCE:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 large red bell pepper, seeded and sliced
- 2 large tomatoes (peeled, seeded & finely chopped)
- ½ whole canned chipotle chile in adobo sauce, chopped
- 1 bunch fresh basil, chopped
- salt and freshly ground black pepper
PASTA AND VEGGIES:
- 1 pound thin asparagus, trimmed & cut into 1½-inch lengths
- 1½ cups frozen petite peas
- red pepper tomato sauce (recipe above)
- 1 large peeled yellow bell pepper, cut into ¼-inch wide strips
- 1 pound dried angel hair pasta
- 1 tablespoon finely chopped fresh Italian parsley
- ½ cup freshly grated Parmesan cheese
Instructions
MAKE THE RED PEPPER TOMATO SAUCE:
- In a large saucepan, heat the olive oil over medium heat. Add onion and sauté for 3 to 5 minutes, or until softened. Add the bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium low heat for about 20 minutes, or until softened. Remove from the heat. Purée the vegetables in a food processor fitted with the metal blade for about 1 minute, until the mixture is smooth with some texture remaining. Add the salt and pepper, to taste.
FINISH THE RECIPE:
- Fill a saucepan with water and bring to a boil over high heat. Place the asparagus pieces in a kitchen strainer basket with a handle, lower into the boiling water, and cook for 2 to 3 minutes, or until crisp-tender. Immediately transfer the asparagus to a bowl of ice water. Repeat the method to blanch the peas, draining well.
- Bring a large pot of salted water to boil. Add the pasta and cook for 3 to 4 minutes, or until al dente.
- Meanwhile, place the sauce in a saucepan over medium heat and bring to a simmer. Add the asparagus, peas and yellow pepper and heat just until sauce is hot and the vegetables are warmed through.
- Drain the pasta well and place in a serving bowl. Scoop out and reserve ¼ cup of the sauce and add the remaining sauce to the pasta. Toss to coat. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.
Notes
- Blanching matters: Quickly blanching the vegetables helps them keep their bright color and crisp texture. • Angel hair cooks fast: Watch closely—it only needs a few minutes to reach al dente. • Control the spice: Use more or less chipotle depending on your heat preference. • Peeling peppers tip: Roasting or broiling the yellow pepper first makes it easier to peel and gives extra flavor. • Make it gluten-free: Use your favorite gluten-free pasta and check that your chipotle in adobo is certified gluten-free. • Add protein if desired: Grilled chicken or shrimp are great additions.
Nutrition
Serving: 1serving | Calories: 478kcal | Carbohydrates: 78g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 357mg | Potassium: 900mg | Fiber: 10g | Sugar: 13g | Vitamin A: 5038IU | Vitamin C: 226mg | Calcium: 142mg | Iron: 4mg