This simple, fresh, and flavorful dish is a great way to have plenty of colorful vegetables and also a tasty pasta. I love capers, and I think they give this dish an elevated feel, and a kick that I want when eating veggies. I call this pasta the carnival of pastas...and kids love it, too.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 35 minutes |
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This simple, fresh, and flavorful dish is a great way to have plenty of colorful vegetables and also a tasty pasta. I love capers, and I think they give this dish an elevated feel, and a kick that I want when eating veggies. I call this pasta the carnival of pastas...and kids love it, too.
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Ingredients
- 4 asparagus
- 1 Zucchini
- 1 Carrot
- 3 tbsp Capers finely chopped
- 15 Mediterranean olives or green olives, pitted
- 5 leaves Fresh basil
- Salt, extra-virgin olive oil, pepper and chili flakes to taste
- 2 tbsp sun-dried tomatoes and capers tapenade optional, I found mine at Eataly.com
- 320 gr penne pasta
- 1/2 ripe tomato 1/2 medium, or a whole tomato if smaller
- 1 cup flat green beans or green beans
- 1 clove garlic optional
Servings: people
Units:
Instructions
- Clean the green beans by removing both ends, rinse well, and then blanch them by boiling them in salted water for 5 minutes. Drain and give them an ice bath. Drain from iced water, and pat dry. Chop them and set aside.
- Chop the zucchini, the asparagus, and the carrots, then start sautéing in extra-virgin olive oil and one clove of garlic (whole). I cut the vegetables quite small (watch the video).
- Meanwhile, finely chop the capers and the olives.
- After 5 minutes, when carrots and zucchini start to soften, add the green beans, the capers and the olives.
- Sauté for 5 minutes and add the tomato/caper tapenade, if you are using it. Add salt to taste.
- Cook the pasta al dente in salted boiling water.
- Remove the garlic, chop the half tomato and add the pasta in the skillet. Add the chopped basil, also. Sauté for a few minutes and serve hot.
Recipe Notes
Feel free to add or substitute with your favorite spring vegetables. Add bell pepper, mushrooms....
If you love capers, like I do, feel free to add more.
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