Pasta with Spring Veggies

Directions

1. 1
   Remove hard ends from the brussels sprouts and chop lengthwise into fourths.
2. 2
   Slice off the root ends of the broccolini, then chop lengthwise into thirds.
3. 3
   Mince the onion.
4. 4
   Boil pasta in a large pot.
5. 5
   Heat 1 1/2 tablespoon of olive oil in a pan.
6. 6
   Add garlic and red chili pepper, then heat slowly until fragrant.
7. 7
   Add ground chicken and stir-fry until brown and crumbly.
8. 8
   Add all ingredients and 2 ladles of the hot water used to cook spaghetti.
9. 9
   Stir well, and boil the mixture over high heat.
10. 10
    2 minutes before the spaghetti is done, add the greens.
11. 11
    When everything comes to a boil, combine with the pan from step 2 in one go.
12. 12
    Toss over high heat to reduce the broth.
13. 13
    Mix everything together for a good emulsion to finish.
14. 14
    Taste, and season with salt and pepper.
15. 15
    I can't resist seasonal vegetables, including my favorite brussels sprouts, which are harvested from winter to spring.
16. 16
    I usually enjoy them sauteed with olive oil, steamed, salted, or pickled.