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Vegetable Pasta With Wilted Romaine Lettuce

Enjoy a bright array of garden veggies mixed with pasta coated in a delicate white wine and butter sauce with sautéed lettuce

Vertical Roots Romaine is rich and slightly bitter, so sautés perfectly into the buttery goodness while adding great texture to this dish! Topped with shaved parmesan and prosciutto, this recipe is a flavorful, easy weeknight meal. After trying this, you’ll be adding lettuce to all of your pasta creations!



  • 1 Package of Vertical Roots Crisp Romaine, chopped
  • 3 Tablespoons of butter
  • 1 bunch of green onion
  • 2 cloves of garlic, minced
  • ½ Cup dry white wine
  • ½ Cup chicken broth
  • 1 bunch asparagus, cut into 1” pieces
  • ½ package of frozen peas, about 6 oz.
  • 1 cup cherry tomatoes
  • 2 cups medium Gemelli or Shell pasta
  • 1 cup parmesan cheese, freshly grated
  • ½ cup fresh parsley, chopped
  • 4 oz. prosciutto, cut in ½” strips
  • Salt & Pepper


This is close to a one pan meal, so you’ll need a big one. In our recipe, we use a cast iron pan, but you can use any large sauté pan you have.

  • Step 1:  Boil water in a pot for pasta.
  • Step 2: Melt butter in a large pan. Add diced green onions and sauté on Medium heat until tender, about 5 minutes. Add wine; increase heat to medium-high and simmer until reduced to a glaze. Add broth and simmer.
  • Step 2: Cook the pasta while the vegetables cook. Salt boiled water generously, about 1 tablespoon. Cook pasta until tender but still firm to bite.
  • Step 3: Cut asparagus into 1 inch pieces, halve the cherry tomatoes, mince garlic. Add asparagus, peas, tomatoes, garlic into the pan with sauce and cook for about 5 minutes until tender.
  • Step 4: Chop lettuce and add to pan, cook for about 2 minutes
  • Step 5: Spoon cooked pasta into the pan and let this cook for just a few minutes. The starch from the pasta will thicken the sauce.
  • Step 6: Transfer pasta to a large shallow bowl. Tear prosciutto over the top with freshly shaved parmesan. Drizzle with olive oil, salt and pepper.
  • More cheese before serving!

Sustainable Tips

#Foodwaste TIP: Don’t have asparagus and peas? 

  • Rifle through the fridge and use any veggies you have that are about to spoil!

#Foodwaste TIP: Compost those vegetable scraps!

  • Composting reduces harmful food waste that would otherwise end up the landfill and decompose into methane, a gas 25x more potent than CO2!