Spaghetti with Spring Vegetables

Name: Spaghetti with Spring Vegetables
Ingredients: 6 ounces, cherry tomatoes, halved; 6 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 small, garlic clove, minced, plus 4 cloves, sliced thin; , Salt and pepper; 1 pound, spaghetti; 1 , zucchini, halved lengthwise and sliced 1/4 inch thick; 1/8 teaspoon, red pepper flakes; 1 pound, asparagus, trimmed and cut on bias into 1-inch lengths; 1 cup, frozen peas, thawed; 1/4 cup, minced fresh chives; 1 tablespoon, lemon juice; 1/4 cup grated, Pecorino Romano cheese, plus extra for serving; 2 tablespoons torn, fresh mint leaves

Main Courses
Pasta

By Katie Leaird ･ Appears in Cook's Country April/May 2017

Pasta primavera is easier said than made. We set out to change that.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 4 to 6

TIME 45 minutes

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

Why This Recipe Works

This is a members' feature.