Pasta with garlic and lots of vegetables from The Food Lab: Better Home Cooking Through Science (page 686) by J. Kenji López-Alt

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Notes about this recipe

  • nateyea on May 16, 2026

    It was good, I didn’t feel like the garlic sauce brought enough flavor to the whole recipe so maybe could use more sauce

  • anna_zlyv5a on April 27, 2026

    I took a lot of liberties with this based on what I had on hand. I was somehow out of garlic so used pesto instead and added feta. It’s a nice fresh dish and a great way to use spring veggies.

  • ChefGrumpy on September 18, 2021

    Tasty. The lemon zests it up. Garlic three ways - crushed cloves simmered at low heat in oil, sliced and microplaned or minced -- sounds a bit fussy but works well. Vegetable substitutions can be made at will. I had less color diversity because I used the broccoli stem (peeled) and zucchini - no summer squash (yellow) or cherry tomatoes (red) so my dish was more washed out in colors.

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