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Spring Vegetable Ragu with Rough Cut Lasagna Noodles

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Spring Vegetable Ragu with Rough Cut Lasagna Noodles

Roberta Reynolds
This is most definitely one of those recipes you can make all your own. You pick the vegetables and how much of each, and you pick the pasta and how much of that you want. It all comes together in a light buttery, lemony, mustardy sauce the pasta drinks right up. You’ll want to make sure you chow down while the vegetables are still in a crisp/tender state, which should not be a problem. This goes down easy.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 -6 servings

Ingredients
  

  • 1 cup trimmed asparagus spears cut into 1 inch pieces
  • 1 cup sugar snap peas sliced on the bias
  • I cup radishes quartered
  • 1 cup frozen baby peas thawed
  • 1 package frozen artichoke hearts thawed
  • 1 cup frozen edamame thawed
  • 1 cup slivered carrots
  • 1 yellow or orange pepper cut into matchsticks
  • 1/2 cup scallions slivered on the bias
  • 1-2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • 4 tablespoons butter melted
  • 1 cup grated Parmesan cheese optional
  • ½ pound pasta shape of your choice cooked according to package directions, drained, drizzled with olive oil, and set aside
  • DRESSING
  • ½ cup extra virgin olive oil
  • Juice and zest of one lemon
  • 1 tablespoon Dijon mustard

Instructions
 

  • For the dressing: In a small bowl, whisk together the lemon juice and mustard. Drizzle in the olive oil and continue whisking until an emulsion forms and the vinaigrette gets a little bit thick.
  • In a large Dutch oven, heat canola oil and add radishes and sauté for about one minute. Add garlic, carrots, orange/yellow pepper, and sauté for another minute. Add sugar snap peas, artichoke hearts, baby peas, scallions, and edamame. Season well with salt and pepper, and continue sautéing until vegetables are crisp/tender. When vegetables are crisp/tender, stir pasta right into the Dutch oven. Stir in the lemony vinaigrette, and continue to cook on medium until sauce is absorbed.
  • Sprinkle with Parmesan cheese if using, and serve immediately.

We start things off by making a lemony vinaigrette and setting it to the side so it can jump into action when needed later.

Next we get to work on the vegetables – choose any combination you like and what looks good in the market. But PS, if you haven’t tried sautéing radishes yet, you are in for a special treat so please give them a whirl.

When your veg is sautéed until just crisp/tender, it’s time to add the lasagna noodles (that have already been cooked and are standing by – if you don’t want to use lasagna, just go for anything that strikes your fancy).

Finally, drizzle that lemony vinaigrette over the whole business and cook just long enough for it to get absorbed into the pasta… Just about time to eat!

How about we plate this up and add a nice generous sprinkle of Parmesan cheese? I’d vote yes. Happy Springtime everyone!! xoxxox PS. The flowers shown on the plate are not edible, so please do not eat them. That would be very bad for your health.

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!