This simple pasta dish is packed with flavor. Feel free to use any vegetables you have on hand- fresh or frozen- to really make this dish your own.
Prep Time: 25 minutes
Cook Time: 20 minutes
- 1 pound whole wheat spaghetti or angel hair pasta
- 2 tablespoons olive oil, plus more as needed
- 3 garlic cloves, thinly sliced or minced
- 1/2 pound baby squash and/or zucchini, diced in ¼ inch chunks
- 1/2 – 1 teaspoon crushed red pepper flakes (use the larger amount if you want it spicier)
- 1/2 pound green beans, trimmed and cut in 1-inch pieces
- 3 – 4 spring radish, thinly sliced (julienned)
- 6 – 8 baby carrots, washed and shaved into ribbons
- 4 roasted red peppers (jarred), thinly sliced (julienned)
- 1/2 cup Harry & David Merlot Laced Artichokes Spread*
- 1/2 cup Harry & David Fire-Roasted Tomato Bruschetta Spread*
- 1/4 cup freshly grated parmesan cheese, plus more to garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh basil leaves, torn, for garnish
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain,
reserving 2 cups of pasta water, and toss the pasta with a bit of oil to prevent it from sticking together. Cover
the pasta to keep warm.
- Line a small plate with a few paper towels. Heat the olive oil in a large skillet-large enough to fit all the veggies
and pasta-(or the pot you cooked the pasta in) over medium heat. Once shimmering and hot add the garlic and
cook for 2 minutes or until lightly golden brown. Use a spoon to scoop the toasted garlic out and transfer it to
the paper towels.
- Sauté the baby squash and zucchini along with the crushed red pepper flakes in the garlic oil for 3 to 4 minutes
until they begin to soften. Add the green beans and radishes and sauté for 4 to 5 minutes, until the green
beans are bright green but still have a bite to them.
- Stir in the carrot ribbons and red peppers and cook until hot, about 2 minutes. Turn the heat to low, taste and
season with salt and pepper as needed.
- Toss the pasta with the artichoke and bruschetta spread, adding a bit of the reserved pasta water as needed to
just coat the noodles. Tip the noodles into the pan with the veggies and toss to combine with the parmesan.
- Taste and season as needed.
- Garnish with the crispy garlic, torn basil leaves and more parmesan cheese, if desired.
*You can use any bruschetta and/or artichoke spread or 2 cups of diced tomatoes or 1 – 14 ounce can