Recipe courtesy of Mark Bittman
Print
Pasta with Lavender
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings.
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings.
Level:
Easy

Ingredients

  • Salt and freshly ground black pepper
  • 1 medium-to-large zucchini, trimmed
  • 1 medium carrot, peeled and trimmed
  • 1 red bell pepper, cored
  • 1/4 cup extra-virgin olive oil
  • 2 or 3 cloves garlic, crushed
  • Several lavender leaves or flowers, or both (or use rosemary)
  • 1 pound penne or farfalle cut pasta

Directions

Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so. Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist. Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Nutty Pasta

Recipe courtesy of Laura Calder

Pasta Primavera

Recipe courtesy of Cooking Channel

Zia Carolina's Pasta: Aunt Carolina's Pasta

Recipe courtesy of David Rocco

Cilantro Lime Pesto Pasta

Recipe courtesy of Jason Wrobel

Pasta Anto-Te

Recipe courtesy of David Rocco

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Nigella Lawson

Pasta

Recipe courtesy of Alton Brown

On TV

So Much Pretty Food Here