Garden Pasta

Bright, tasty and quick to make. Super easy to modify with different veggies and herbs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a 3 qt sauce pan halfway with water and bring to a boil over high heat

Step 2

Warm a 3 qt saute pan over medium-high heat and a tablespoon of olive oil. Add tomatoes to the pan along with a sprinkle of salt for about 5 minutes, stirring occasionally.

Step 3

Once water is boiling, stir in 2ish tbsp of salt, give it a minute and add in pasta (½ box serves 2-3 while a full serves 4-5). Boil pasta for about 13ish minutes, or until slightly under ‘al dente’.

Step 4

While the pasta cooks, add olives and asparagus to the pan, along with another 2 tbsp of olive oil. Stir to combine. Add in lemon zest and 3 tbsp of dill, stir and continue cooking at a steady simmer.

Step 5

Once pasta is ready, add it to the pan along with 2 cups of pasta water. Raise the pan’s temperature and stir vigorously for 2-4 minutes. Stir in parmesan and another 2 tbsp of olive oil. Season to taste with salt and pepper

Step 6

Serve in a bowl and garnish with ricotta salata, dill and a drizzle of the remaining olive oil.

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