Spring vegetables tossed with pasta in a light herb-infused sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.36 · €1.59/serving
- Olive oil sprayEst. price €0.02–€0.08
- 2 cups multicolored or plain pasta (bow tie or ziti)Est. price €0.60–€1.80
- One 14-ounce can diced tomatoesEst. price €0.70–€1.40
- 1/2 medium onion, choppedEst. price €0.15–€0.35
- 3 to 5 garlic cloves, mincedEst. price €0.10–€0.25
- 1/2 teaspoon olive oilEst. price €0.02–€0.06
- 8 to 10 ounces artichoke hearts, frozen, canned, or marinated, quarteredEst. price €2.50–€4.50
- 8 to 12 mushrooms, halvedEst. price €1.20–€2.50
- 1 medium zucchini, halved lengthwise and slicedEst. price €0.80–€1.80
- 1 carrot, thinly slicedEst. price €0.20–€0.50
Steps
- 1Begin by preheating the oven to a temperature of 450°F.
- 2Coat both the interior and cover of a cast-iron Dutch oven with a light misting of olive oil.
Cultural note
Herb pasta with spring vegetables is a dish that celebrates the bounty of the season and highlights the freshness of ingredients. Pasta dishes like this have roots in Italian cuisine, where pasta is often paired with fresh vegetables and herbs to create simple yet flavorful meals.
Seasonal note
This herb pasta with spring vegetables is best made in the spring when fresh zucchini, carrots, and mushrooms are in season. The vibrant colors and flavors of these vegetables are at their peak during this time, enhancing the dish's taste and appearance.
Health note
This dish is a nutritious choice, providing a good balance of macronutrients with moderate calories. It is a good source of fiber, vitamins A and C, and protein. The vegetables offer antioxidants and essential nutrients, while the olive oil contributes heart-healthy monounsaturated fats.
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