Kitchen sink spring pasta

Pasta and macaroni Italian cuisine

During my first trip to the farmers market this season, I was tempted to buy literally everything there. The sun was shining, the veggies were plump and fresh, and I was living my best life. So, naturally, I bought an abundance of food with no recipe plan in mind, leaving me with a fridge full of a random assortment of spring produce. <br /> <br />The haul amounted to a couple of beets, a bunch of asparagus, a hefty leek, some radishes and bundle of spinach. I wanted to incorporate all these things into a recipe for the blog, but I didn't want you to be limited by my veggie selection - I wanted you to get high on your own farmers market. And so this recipe was born. Rather than calling for exact amounts of certain veggies, I left this recipe super open. Just gather up 5 cups of your favorite spring-time pals and you’re good to go. <br /> <br />The goat cheese and lemon in this recipe pack a flavor punch but can pair wonderfully with any spring veg you choose. If you have herbs, I'm sure something light like chives or tarragon would work perfectly in this dish also. Really, there are no rules to this pasta. Just roast your veg, boil your pasta and toss it all together. Easy peasy.