It’s Let’s Dish Wednesday and since it’s the first day of Spring I wanted to share a Spring time recipe from Better Homes and Gardens April issue. I love the colors in this dish. I made this Monday night for dinner and it was delish! I’m so glad I have a husband who also loves to try new recipes, and loves vegetables. There is NO meat in this dish and he went back for seconds and took it for lunch they next day. J So, here it is…
Skillet Bucatini with Spring Vegetables
Here’s what you’ll need:
4 oz. dried bucatini pasta or thick spaghetti (I was unable to find bucatini, so I used spaghetti in my recipe)
2 Tbsp. peanut or vegetable oil
12 oz. asparagus, ends trimmed and cut into 2-inch pieces (2 ½ cups; 14 spears)
6 cloves garlic, sliced
3 cups red and yellow cherry tomatoes, halved
¾ tsp. salt
¾ cup chopped fresh basil
½ cup chopped pitted Kalamata olives
¼ tsp. freshly ground pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)
Here’s what you’ll do:
1. In a large pot cook pasta according to package directions. Drain; reserve ½ cup pasta water. Return pasta to pot. Add 1 Tbsp. of the oil of your choice. Toss until well combined; set aside.
2. Heat a 14-ich flat-bottom wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds. Swirl in remaining 1 Tbsp. oil.
3. Add asparagus; stir-fry 2 minutes. Add garlic; stir-fry 10 seconds. Add cherry tomatoes and ½ tsp. of the salt; stir-fry 30 seconds. Add basil and olives; stir-fry 30 seconds. Remove pan from heat. Add pepper, remaining ¼ tsp. salt, and pasta. Add enough reserved pasta water to create desired consistency. To serve, sprinkle with Parmesan cheese and a side of garlic bread. Pass lemon wedges, if desired. Serves 4.
I hope you'll try it!