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sugar snap peas

Pasta with Spring Vegetables

June 15, 2021 By marketeditor

Photo by Pattie Garrett

Adapted from the recipe by The Food Lab, shared by My Saratoga Kitchen Table
Serves: 4 to 6

Ingredients
*Ingredients currently available at the farmers’ market
● Kosher salt
● 8 ounces asparagus, ends trimmed and cut on a bias into 2 inch segments
● 1 medium zucchini*, split lengthwise and cut into ¼ inch half moons
● 1 cup sugar snap peas*, remove the stem end and strings
● 1 cup broccoli rabe*, cut into ½ inch pieces
● 1 cup cherry tomatoes*, split in half
● ¼ cup olive oil*
● 2 spring garlic*, minced or grated on a Microplane
● 1 spring onion*, diced
● pinch of red pepper flakes
● 2 Tablespoons unsalted butter*
● 1 pound twisted or tubular pasta (reserve ½ cup of the cooking water)
● ¼ cup chopped fresh parsley*
● 2 teaspoons grated lemon zest and 1 Tablespoon juice
● 1 ounce Parmesan cheese*, grated plus more for serving
● freshly ground black pepper

Instructions
1. Bring a large pot of salted water to a boil. Add the asparagus and cook until bright green and tender-crisp, about 3 minutes. Using a fine-mesh strainer, transfer to colander and run under cold water to chill. Repeat with the zucchini, peas, and broccoli. Combine all the blanched vegetables in a large bowl, add the tomatoes and set aside.
2. Heat the oil in a 10 inch skillet over medium-high heat. Add the garlic and onion, cooking until gently sizzling. Reduce the heat to medium-low and cook until garlic is pale golden brown, 5 to 7 minutes. Add the pepper flakes and toss until fragrant about 30 seconds. Remove from the heat and stir in the butter. Set aside.
3. Cook the pasta according to the directions on the package. Drain, reserving ½ cup of the cooking water and return the pasta to the pot. Set over medium-low heat.
4. Add the vegetables, garlic/onion sauce, and half of the reserved pasta water. Stir until the sauce comes together and coats the pasta. Add more pasta water until desired consistency is reached. Stir in parsley, lemon zest and juice, and cheese. Season with pepper. Top with extra cheese.

Notes: The original recipe calls for summer squash (yellow), shelled fava beans, and frozen peas. Use your favorite in-season vegetables.

Filed Under: News, Seasonal Recipes Tagged With: asparagus, broccoli rabe, butter, cheese, cherry tomatoes, olive oil, Parmesan, parsley, pasta, spring, spring garlic, spring onion, sugar snap peas, vegetables, Zucchini

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After a much anticipated wait, come June 1st, the After a much anticipated wait, come June 1st, the Saratoga Farmers’ Market will be returning to High Rock Park for our Wednesday and Saturday Markets! Thank you to everyone on our team, our vendors, customers and friends who have helped to make this transition happen. Stay tuned for upcoming events celebrating our move! 

Photo: Flowers from @lovinmamafarm 

Parking will be available on High Rock Ave and in the new City Center Parking Garage (free for the first hour and $1/hr after that) 

#saratogasprings #farmersmarket #farmtotable #shoplocal #june1st #highrockpark
It is our second to last market on High Rock Ave b It is our second to last market on High Rock Ave before heading back over to the pavilion on June 1st!!! Stop by tomorrow from 3-6pm for our musical guest Dave Moore and our friends from @bsneny 

Photos by Pattie Garrett @mysaratogakitchentable 

#farmtotable #saratogafarmersmarket #shoplocal #healthyfood #smallbuisness
Join us this Saturday for the Saratoga Farmers’ Join us this Saturday for the Saratoga Farmers’ Market located at the Wilton mall from 9am to 1pm. Our friends from @comfortfoodcommunity will be there along with our musical guest @maltacoustic . Don’t forget your sunscreen!

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Tomorrow at our Wednesday 3-6pm Market outside the Tomorrow at our Wednesday 3-6pm Market outside the lower city civic center parking lot @northernriversfostercare will be joining us for a seed planting activity for kids! #saratogasprings #farmersmarket #shoplocal

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