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!

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

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