Description
A light and flavorful spaghettini dish featuring fresh vegetables and beans.
Ingredients
Scale
- 250 grams spaghettini
- 4 tbsp extra virgin olive oil (divided)
- 6 cloves garlic (minced)
- 2 cups cherry tomatoes
- 2 cups chopped asparagus
- 1 cup frozen green peas
- 1 can (19 oz.) white kidney beans (drained and rinsed)
- 1 pinch red pepper flakes
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Parmesan cheese (for serving)
Instructions
- Cook pasta according to package directions.
- While the pasta cooks, warm 1 tbsp olive oil in a large pan over medium heat. Add garlic and sauté for 2-3 minutes until fragrant.
- Add tomatoes, asparagus, and peas with salt, black pepper, and red pepper flakes and cook for 5-6 minutes until tender.
- Once pasta is cooked, drain and add to the pan with vegetables. Toss pasta and vegetables together, then add drained white kidney beans and toss again to combine.
- Drizzle remaining 3 tbsp olive oil over pasta and adjust salt/pepper to taste.
- Serve with parmesan cheese and a drizzle of chili oil or more olive oil on top (optional).
Notes
- This recipe can be adapted with any type of pasta of your choice.
- Feel free to add more seasonal vegetables to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg