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Spring Challenge Day 21- Fusilli Carbonara With Spring Vegetables

Fusilli Carbonara With Spring Vegetables

10 Ounces spiral pasta

2 Cups baby carrots, halved lengthwise

1 Bunch asparagus, tough ends snapped off and stalks cut into 1-inch lengths

1 Large zucchini, cut into long matchstick pieces

2 Cups plain soy milk

Sea salt

11/2 Tablespoons kuzu, dissolved in a small amount cold water

2/3 Cup oil-packed sun-dried tomatoes, drained well, diced

3 to 4 Sprigs fresh flat -leaf parsley, finely minced

Fruity olive oil for drizzling

Bring a large pot of water to a boil. Add the pasta and cook for 4 minutes. Add the baby carrots to the pasta and cook for 2 t0 3 minutes more. Add the asparagus and cook for 2 to 3 minutes more. Adjust the cooking of the vegetables to the texture of the pasta, which should be al dente. Just before draining the pasta, stir in the zucchini. Drain well, but do not rinse; return the pasta and vegetables to the pot over very low heat.

Warm the soy milk over low heat. Season lightly with salt. Stir in the dissolved kuzu, and cook, stirring constantly, until thickened, about 4 minutes.

Stir the sauce, sun-dried tomatoes and parsley into the pasta and vegetables, transfer to a serving bowl and serve with a drizzle of fruity olive oil.

– My Kids Can Cook group made this dish. It was our first sunny day this spring and we ate it outside.

This recipe is printed with permission from Christina Pirello

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