Recept Pasta Primavera v.2

Pasta Primavera v.2 - Recettes simples pour la maison. Pasta Primavera-this classic pasta dish is a wonderful mixture of colorful vegetables and a simple lemon Parmesan cream sauce. It was soon being served at restaurants all over and is. A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables. Creamy Pasta Primavera is full of delightful spring vegetables for a light and fresh pasta you can easily serve up for dinner with or without meat.

So, Pasta Primavera simply means "Spring Pasta." We love the Spring, when fresh vegetables are growing and plentiful, and dinners are light and satisfying. For whatever reason, my mother made her primavera with angel hair pasta, which is a gossamer version of spaghetti that cooks in seconds. Toss the pasta with the vegetable mixtures in a large bowl to combine.

Vous pouvez faire cuire Pasta Primavera v.2 avec 16 épices et 5 étapes. Voir le guide suivant!

1. 2 tbsp 2-3 Tblsp extra virgin LIGHT olive oil, see note.
2. 1 medium summer squash - yellow.
3. 1 medium Italian squash - green.
4. 1 medium yellow or green pepper.
5. 7 each asparagus spears.
6. 7 each sun dried tomatoes.
7. 1/2 tsp each parsley, dill, chives.
8. 1 pinch red pepper flakes - or to your liking.
9. 1 pinch oregano.
10. 1/4 cup white wine.
11. 3 tsp butter.
12. 1 1/2 tsp capers w/vinegar (non pareil type/small).
13. 3 tbsp fresh lemon juice.
14. 1 pecorino/romano grated cheese.
15. 1 Extra virgin olive oil.
16. 1/2 box penne pasta, cooked al dente.

Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Chef Chad Sarno and I have teamed up to give you our favorite cooking tips & tricks. Grab an apron & check out my New York Times best-selling book, Crazy. Add pasta and cook as package directs; drain pasta and return to pot.

1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly..
2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half..
3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more..
4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta..
5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese..

Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook. Making Pasta Primavera for a crowd? Click and slide the number next to "servings" on the recipe card below to adjust the ingredients to match how many you're feeding—the recipe does the math for you, it's that easy. The Pasta Primavera recipe out of our category Vegetable!