Spring Vegetable Minestrone with Shredded Egg Noodles

Delightful Spring Vegetable Pasta: A Flavorful Journey

Craft a vibrant and heartwarming dish that's perfect for spring gatherings or a cozy night in. This delightful vegetable pasta comes together with fresh ingredients and a touch of culinary magic. Let’s dive into the details!

Cooking Time

Total time: approximately 45 minutes.

Ingredient List

• 3 spring onions or 5 large scallions
• 6 tablespoons extra-virgin olive oil
• 1 medium leek (about 10 ounces), sliced into 1/2-inch rounds
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes, plus extra for serving
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 2 quarts low-sodium vegetable or chicken broth
• 1 piece (4 ounces) Parmigiano-Reggiano cheese rind, plus freshly grated for serving
• 1 tablespoon umami seasoning sauce or coconut aminos
• 6 ounces grattini (small egg pasta)
• 1 pound thin asparagus, trimmed and cut into 1-inch pieces
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 6 ounces sugar snap peas, prepared and cut diagonally
• 1 cup sweet peas
• 1/2 cups fresh curly leaf spinach
• 1/4 cup fresh dill fronds, loosely packed

Preparation Steps

Begin by slicing the white and light green parts of the spring onions or scallions into thin rounds. Chop the dark green tops into 1-inch sections. In a sizable saucepan, heat the olive oil over medium heat. Introduce the sliced onions, leek, garlic, crushed red pepper, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper. Sauté this aromatic mixture until the vegetables are tender, roughly 5 minutes.

Next, pour in the broth, add the cheese rind, and sprinkle in the umami seasoning. Bring this delightful concoction to a brisk boil over high heat. Once boiling, cover and reduce the heat to low. Allow the mixture to simmer gently, undisturbed, for about 20 to 30 minutes to develop rich flavors. Once the broth is infused, unveil it and take out the cheese rind. Stir in the remaining salt and black pepper.

Now, raise the heat back to medium-high and bring the broth to a simmer. Add the grattini and cook, stirring occasionally, for about 2 minutes. Then, fold in the asparagus, cannellini beans, sugar snap peas, and sweet peas. Continue to cook for about 3 minutes until the pasta reaches al dente and the vegetables maintain a crisp-tender texture.

Finally, add in the fresh spinach, stirring until it wilts just slightly, about 30 seconds to 1 minute. Finish by sprinkling the dish generously with fresh dill. Serve it immediately with additional crushed red pepper and grated Parmigiano-Reggiano for that extra flavor kick.

Enjoy your culinary triumph and the fresh taste of spring in every delightful bite!