Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cook
Spaghetti (12 oz)
until all dente according to package directions. Drain and set aside.
Step 2
While pasta is cooking, heat
Extra-Virgin Olive Oil (1 1/2 Tbsp)
in a large skillet over medium-high heat. Add
Shallots (2 Tbsp)
and sauté 1-2 minutes.
Step 3
Add
Garlic (2 cloves)
to the pan and continue to sauté until fragrant, about1 minute.
Step 4
Add
French Beans (3 cups)
,
Green Peas (3 cups)
,
Tarragon (1/2 Tbsp)
,
Fresh Thyme (1/2 Tbsp)
,
Italian Flat-Leaf Parsley (1 Tbsp)
, and
Salt (to taste)
to skillet and continue to sauté 1-2 minutes.
Step 5
Pour
Vegetable Stock (1 1/3 cups)
over veggies and continue to cook, stirring occasionally, until veggies are tender.
Step 6
Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with
Crushed Red Pepper Flakes (1/4 tsp)
and toss once more. Garnish
Shredded Parmesan Cheese (to taste)
. Serve while hot and enjoy!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSCranberry Chickpea Salad Sandwich
Poached Eggs Over Crispy Potatoes and Toast
Easy Vegan Waffles
Blueberry, Raspberry, and Apple Tart
Pink Moscato Limoncello Spritzer
Fire-Roasted Corn Pico Style Salsa
Fire Roasted 20-Minute Pasta Sauce
Spicy Chickpea Burrito Bowl
Apple Cinnamon Sticky Buns
Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze
Vegan Stuffed Avocado
Chickpea Jalapeño Salad Sandwich
Israeli Couscous Kale Salad with Feta
Kale Corn Relish Salad
No-Cook Strawberry Mint Chia Jam
Stress-Free Crostini