Pasta Primavera v.2 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. Toss the pasta with the vegetable mixtures in a large bowl to combine.

Ingredients of Pasta Primavera v.2

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

Pasta Primavera v.2 instructions

  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..

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it's an especially nice way to welcome spring, as its name implies. It's also a pleasing main dish at spring holiday or. This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies.

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