Fresh pappardelle with grilled vegetables make for a quick and easy vegetarian dish with a fresh summer touch. They come with a subtle yet simple white wine sauce that instantly elevates them.
I heard you, guys. I know you all want more inspiration for everyday meals, dishes that are quick and easy to whip up, without spending more than 20 minutes in the kitchen. With summer coming soon, this is even more accurate as we want to spend more time outside and less time in the kitchen.
To make your life easier, I recently added a new category on the blog Quick & Easy Recipes, in which you will find both sweet and savory recipes, all of them ready in no time. From now on, I will also regularly work on round-ups, my so-called Food Series, in which I suggest ideas to cook this or that ingredient, or help you find inspiration for special occasions. If you have any request you would like me to develop, please let me know, I’m all ears.
Today, I’m sharing this ridiculously simple pasta dish that happens to be delicious! The idea was for me to use seasonal green vegetables and make them look appealing. Sorry to say, but green vegetables can be very boring when you just eat them raw or steamed. Life is too short to be boring, so let’s do our best to make healthy taste good too! And believe it or not, when they are well prepared, green vegetables can be absolutely divine.
In my recipe, I suggest different easy ways to prepare them. For each version, we start by coating the rinsed and cut veggies with a little olive oil, loaded with omega-3 fatty acids. Then, you can either sauté them in a frying pan, broil them in the oven with the rack on middle-high position, stirring once to make sure they are grilled on all sides, or you can directly barbecue them. Summer is here and these veggies will be perfect for a summer grilling party!
Note that I went for asparagus, zucchini, and spring onions, but depending on what you like and what you have at hand you could also use other summer vegetables that are fine to grill, such as bell peppers or eggplant for instance. Or if it’s the end of summer, why not add a few mushrooms as well, such as chanterelle? I seasoned with just a basic salt and pepper seasoning, the latter being freshly ground black pepper from Vietnam, which lends a subtle and delicate flavor. You might also like a pinch of cayenne pepper.
As for the pasta, I chose some large fresh pappardelle that I like for their generous texture. No need to say that other kind of pastas would do the job as well: tagliatelle and spaghetti for a thinner texture, and why not use penne if the idea is to prepare a lunch box to bring along. Side note: this pasta dish can be enjoyed warm or cold, a little bit like a pasta salad. Also, pasta freeze very well so you can prepare more than you need, pack some lunch boxes and freeze them without any problem.
Other quick and easy vegetable dishes you might also like:
- Ricotta Frittata with Spring Vegetables
- Fancy Spinach Grilled Cheese Sandwich
- Honey-Drizzled Eggplant and Goat Cheese Stacks
I serve the pasta with a lovely sauce made out of heavy liquid cream, garlic and white wine, which definitely bring your pasta to the next level. For the wine, you could use whichever you would like, but if you ask me, I recommend a dry wine, that always works better in cooking. Garlic is optional but highly recommended for extra taste. Mix pasta with the sauce, and add green vegetables on top. For the final touch, grate some fresh parmigiano reggiano over, and a few lemon zests if you wish to make the dish lighter in taste. Enough talking, now let’s jump to the recipe!
- 1-2 bunches fresh green asparagus, rinsed and trimmed
- 1-2 medium zucchinis, sliced in ¼-inch round each
- A bunch spring onions, rinsed and trimmed
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 2 garlic cloves, minced
- ½ cup (12 cl) heavy liquid cream
- 1 teaspoon (0,5 cl) dry white wine
- Salt & freshly ground black pepper
- 14 oz (400g) fresh pappardelle*
- ½ cup (50g) parmesan cheese, grated
- Mix all cut and sliced vegetables in a large mixing bowl, together with olive oil and salt. Set aside for about 5 minutes.
- Grill vegetables in the barbecue, a frying pan or in the oven at 400 F (200 C) for about 5-10 minutes, until cooked through and slightly golden brown.
- Sauté minced garlic in a small saucepan, then add heavy liquid cream, white wine, salt and pepper. Let simmer for about 5 minutes. Set aside.
- Cook fresh pasta according to package instructions, drain, and put back in the saucepan. Pour the sauce over and mix well to coat pasta.
- Serve pasta directly on a plate, top with grilled vegetables and add freshly grated parmesan over. It's ready!