We had a bunch of veggies lying around the kitchen (so lazy!), so I decided to cook them all up together in a pasta primavera dish. When I made this entree, the sauce was a little too light for my taste, so I've doubled the proportions below. What's great about this recipe is you can substitute in whatever veggies you have on hand . . . making it a perfect way to cook up fresh summer vegetables.
Pasta Primavera
makes 4 servings
2 cups broccoli florets
fine sea salt
4 cups organic whole-wheat gemelli pasta
1 tablespoon olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1 zucchini, sliced into 1/4" rounds
1/4 cup sliced crimini mushrooms
1/2 cup red pepper, sliced
1/4 cup heirloom tomato, chopped
freshly ground pepper
2/3 cup organic half-and-half
1/2 cup dry vermouth (or white wine)
1/2 cup freshly grated Parmesan cheese
1. Bring a large pot of water to boil. Add in a dash of salt and the broccoli florets. Blanch for 3 minutes.
2. Remove the florets from the water and place in a bowl; set aside.
3. Add the pasta to the same water. Cook according to the manufacturer's directions.
4. Meanwhile, add 1 T olive oil to a large skillet and heat over medium heat. Saute the garlic and onion together; about two minutes. Add in the zucchini slices, mushrooms, red pepper, and heirloom tomato and saute until softened; another 5 minutes or so.
5. Stir in the dry vermouth and half-and-half to the veggie mixture. Season with freshly-ground black pepper.
6. Once the pasta is cooked to al dente, drain off the water and place the pasta in a large bowl.
7. Pour the prepared sauce and veggies over the pasta. Add in the grated Parmesan cheese and mix to combine.
8. Serve immediately.
(loosely based on this Cooking Light recipe)
makes 4 servings
2 cups broccoli florets
fine sea salt
4 cups organic whole-wheat gemelli pasta
1 tablespoon olive oil
1/2 cup onion, chopped
1 garlic clove, minced
1 zucchini, sliced into 1/4" rounds
1/4 cup sliced crimini mushrooms
1/2 cup red pepper, sliced
1/4 cup heirloom tomato, chopped
freshly ground pepper
2/3 cup organic half-and-half
1/2 cup dry vermouth (or white wine)
1/2 cup freshly grated Parmesan cheese
1. Bring a large pot of water to boil. Add in a dash of salt and the broccoli florets. Blanch for 3 minutes.
2. Remove the florets from the water and place in a bowl; set aside.
3. Add the pasta to the same water. Cook according to the manufacturer's directions.
4. Meanwhile, add 1 T olive oil to a large skillet and heat over medium heat. Saute the garlic and onion together; about two minutes. Add in the zucchini slices, mushrooms, red pepper, and heirloom tomato and saute until softened; another 5 minutes or so.
5. Stir in the dry vermouth and half-and-half to the veggie mixture. Season with freshly-ground black pepper.
6. Once the pasta is cooked to al dente, drain off the water and place the pasta in a large bowl.
7. Pour the prepared sauce and veggies over the pasta. Add in the grated Parmesan cheese and mix to combine.
8. Serve immediately.
(loosely based on this Cooking Light recipe)
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