Pasta Primavera

Not bad for a quick meal thrown together on short notice. Or in general, for that matter. Mostly straight from this week’s CSA, before the veggies even reached the fridge. Sage is not a common flavor for me, was a pleasant change of pace.

Pasta Primavera

1-2 garlic scapes (depending on size), sliced

Chopped red pepper

1 small bunch asparagus, sliced

A few handfuls sugar snap peas, trimmed and halved

2-3 chopped sage leaves

Sauté garlic scapes and red pepper for a few minutes until they begin to soften, then add the asparagus. When asparagus turns bright green and tender, add snap peas and sage and cook 1-2 minutes longer. Remove from heat and serve over freshly cooked pasta. Sprinkle with nutritional yeast (or parmesan if you’d prefer) and enjoy!

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This entry was posted in Out of the Frypan, Quick and easy, Vegan. Bookmark the permalink.

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