Iz Legal Illustrated - April 2025

■ Kosher salt ■ 12 oz. spaghetti ■ 1/4 cup (or more) extra-virgin olive oil ■ 1 large zucchini, sliced into 1/2" half-moons ■ 1 bunch asparagus, trimmed, quartered crosswise ■ 1/2 red onion, sliced into 1/4" half-moons ■ 2 small leeks, cut into 1/2" half-moons ■ 1 red bell pepper, seeds and ribs removed, chopped ■ 5 cloves garlic, finely chopped INGREDIENTS PASTA PRIMAVERA

WHAT WE’RE ❤ LOVING ❤ RIGHT NOW

HYROX

■ 1/3 cup frozen peas, thawed ■ 2 oz. Parmesan, finely grated, plus more for serving ■ Lemon zest and juice from 1 small lemon (optional) ■ Freshly ground black pepper

There’s exercise and then there’s HYROX. This intense fitness race combines both strength and endurance, with eight 1-kilometer runs interspersed with eight functional exercise stations. The stations include ski machine, sled push, sled pull, burpee broad jumps, rowing machine, kettlebell farmer’s carry, sandbag walking lunges and wall balls. HYROX competitions are held around the world, Convention Center April 19th. HYROX will be an unforgettable event, with participants pushing their bodies to the limit. And we’ll be cheering on our Marketing Director, Judy, who will be competing. ■ with Miami hosting at the Miami Beach

■ 1 cup grape tomatoes ■ 3/4 cup heavy cream

INSTRUCTIONS

Step 1: In a large pot of boiling salted water, cook pasta, stirring occasionally, until just under al dente according to package directions, 6 to 7 minutes. Reserve 1 1/2 to 2 cups pasta water. Step 2: Meanwhile, in a large high-sided skillet over medium-high heat, heat 1/4 cup oil. Cook zucchini, stirring occasionally, until starting to soften and turn lightly golden but still vibrant green, 3 to 4 minutes; season with 1/2 teaspoon salt. Add asparagus, season with 1/2 teaspoon salt, and cook, stirring often, until asparagus is vibrant green and softened, about 4 minutes. Transfer vegetables to a plate. Add onions and leeks and cook, stirring occasionally, until beginning to wilt and caramelize, about 5 minutes; season with 1 teaspoon salt. Add bell pepper and cook, stirring and reducing heat if onions and leeks start to char, until slightly softened, 3 to 4 minutes more. Add garlic and cook, stirring, until fragrant and onions are translucent, about 2 minutes. Step 4: Reduce heat to medium-low. Add tomatoes, cream, peas, and reserved 1/2 cup pasta water. Cook, stirring occasionally, until tomatoes are tender and beginning to burst, 2 to 3 minutes. Add spaghetti, reserved zucchini and asparagus, Parmesan, and a splash of pasta water and cook, tossing to combine and adding more pasta water as needed, until sauce is glossy and cheese is melted. Step 3: Reduce heat to medium. Coat skillet with 1 to 2 tablespoons oil, if needed.

Step 5: Stir in lemon zest and juice (if using); season with pepper.

www.izlegal.com IZ Legal Illustrated is a publication of the Izquierdo Law Firm. This publication is intended to educate the general public about criminal defense and other issues. It is for information purposes only and is not intended to be legal advice. The information in this newsletter may be freely copied and distributed as long as the newsletter is copied in its entirety. Design by Zine (www.zinemarketing.com). Copyright 2025 by the Izquierdo Law Firm. 3