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.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
- 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
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.