Light Veggie Pasta with Parmigiano Reggiano and Roggianella Olive Oil

Why We Love This Recipe

This pasta is healthy, easy, and super adaptable to whoever you are feeding. You can pack it with vegetables, really any vegetables, and the Parmigiano Reggiano provides all the protein you need. Finally, high-quality olive oil drizzled on top at the end adds fresh flavor and heart-healthy nutrients that make this dish pop. 

How To Make a Vegetable Pasta with Parmigiano Reggiano

1. Fill a tall pan full of water and begin to heat until boiling. Add 1 tbsp of extra virgin olive oil to the water. 
2. Take 1/4 cup of olive oil and pour into a medium-large sauté pan. Cook the chopped asparagus, carrot, and onion until transparent. Avoiding frying or caramelizing the vegetables, they should be soft not crispy. 
3. Once the water is boiling, add the pasta to the water and cook for one minute less than stated on the packaging. 
4. Halfway through the pasta cook time, use a measuring cup or a ladle to take boiling water from the pasta pan and pour it into the sauté pan to create a sauce. Continue to cook the and add more water as needed until your sauce reached your desired consistency. (Note- you will be cooking the pasta in this sauce for one minute after it finishes boiling, so you need enough liquid to coat all of your pasta. It sometimes help to keep a measuring cup or so full of pasta water in case you need it at the end). 
5. When the pasta is ready, pour it into a colander, and then pour the pasta into the sauce. Add half of the Parmigiano Reggiano to the sauce and then cook the pasta for another minute in the sauce to ensure the pasta uptakes the flavor. 
6. Make your plates and top with remaining grated Parmigiano Reggiano.