Easy Spring Pasta is a fun way to incorporate veggies into pasta for the kids but also sophisticated enough for the adults. A completely unique take on serving pasta that I find compliments many chicken, fish, or steak dishes nicely.
Course Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Keyword Almonds, Castelvetrano Olives, Cauliflower, Pasta with Lemon
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
¾LbPasta such as Penne, Cellentani or Bow Ties
3TbspPine Nuts OR Almond Slices
1 Yellow Squash or Zucchini roughly diced
½CupParmesan Cheesefreshly grated
Salt/Pepper to taste
½10 Oz Jar Uncured Green Castelvetrano Olivessliced
Cook pasta to al dente using the instructions on the package. Use the juice of half of the lemon to season the boiling water.
Bring olive oil to temperature in a skillet over medium heat.
Saute nuts and spices on the stovetop for 5 mins on medium heat. Then, add cauliflower, squash & the optional chopped green olives, to likened tenderness. About 10 minutes.
Combine cooked vegetables and nuts, cheese with pasta & squeeze the remaining half of lemon and toss before serving.
Serve topped with the zest of lemon and freshly grated parmesan cheese.