Recipe courtesy of Mark Bittman
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings.
Level:
Easy

Ingredients

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:

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pantry Pasta

Recipe courtesy of Geoffrey Zakarian

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories