Pasta Primavera

AuthorMike
RatingDifficultyBeginner

This is a favorite in our house.  It's one of Jill's favorite vegetarian dishes and I love it too.  I was inspired by a favorite restaurant in Santa Monica called Il Forno Trattoria. They key is chopping the vegetables in small chunks where several of them can be on your fork. It's cheesy, light, fresh, and wonderful!

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Ingredients

 1 Onion, chopped
  cup Carrots, chopped into pea-sized pieces
  cup Broccoli, chopped into pea-sized pieces
  cup Cauliflower, chopped into pea-sized pieces
  cup Yellow or Green Squash*, chopped into pea-sized pieces
 16 oz Penne or other pasta
 1 cup Pasta WaterTake from the pasta just before you drain it.
 8 Garlic Cloves, chopped or crushedThis won't shock those who know me. I usually double the garlic in this recipe.
 Olive Oil
 ½ cup Parmesan Cheese, grated
 3 Roma Tomatoes, chopped (These will be used as a topping after the dish is complete
 Optional: Fresh Basil for a tasty garnish topping
Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

Directions

1

Wash, peel, and chop all vegetables into small pieces.

2

Start boiiling water for pasta. Add 1 tsp salt.

3

Add a little Olive Oil to Skillet or Large Pot. Saute all vegetables (except tomatoes and basil) until al dente. Add half of the garlic towards the end of cooking.

4

Cook pasta to directions. Important: Save 1 cup of the pasta water. Drain.

5

When you are ready to serve, Add 1/4 cup Olive Oil to pot. Heat, add the rest of the garlic (chopped or crushed), and add pasta. Turn and coat with garlic and oil. Add a few red pepper flakes if you would like some heat!

Lower the heat on the stove. Add the parmesan cheese, and mix in. Then, add 1/2 cup of pasta water, and stir in. This should loosen the pasta, make it not stick together, and create a sauce like consistency. Continue adding pasta water until you like what you see.

6

Turn off the heat. Add, sauted vegetables and toss.

7

Serve in bowls, sprinkling chopped tomatoes and basil on top.

8

Serve with a little black pepper and extra parmesan cheese on top.

Category, , Cuisine, Cooking MethodTags

 

Ingredients

 1 Onion, chopped
  cup Carrots, chopped into pea-sized pieces
  cup Broccoli, chopped into pea-sized pieces
  cup Cauliflower, chopped into pea-sized pieces
  cup Yellow or Green Squash*, chopped into pea-sized pieces
 16 oz Penne or other pasta
 1 cup Pasta WaterTake from the pasta just before you drain it.
 8 Garlic Cloves, chopped or crushedThis won't shock those who know me. I usually double the garlic in this recipe.
 Olive Oil
 ½ cup Parmesan Cheese, grated
 3 Roma Tomatoes, chopped (These will be used as a topping after the dish is complete
 Optional: Fresh Basil for a tasty garnish topping

Directions

1

Wash, peel, and chop all vegetables into small pieces.

2

Start boiiling water for pasta. Add 1 tsp salt.

3

Add a little Olive Oil to Skillet or Large Pot. Saute all vegetables (except tomatoes and basil) until al dente. Add half of the garlic towards the end of cooking.

4

Cook pasta to directions. Important: Save 1 cup of the pasta water. Drain.

5

When you are ready to serve, Add 1/4 cup Olive Oil to pot. Heat, add the rest of the garlic (chopped or crushed), and add pasta. Turn and coat with garlic and oil. Add a few red pepper flakes if you would like some heat!

Lower the heat on the stove. Add the parmesan cheese, and mix in. Then, add 1/2 cup of pasta water, and stir in. This should loosen the pasta, make it not stick together, and create a sauce like consistency. Continue adding pasta water until you like what you see.

6

Turn off the heat. Add, sauted vegetables and toss.

7

Serve in bowls, sprinkling chopped tomatoes and basil on top.

8

Serve with a little black pepper and extra parmesan cheese on top.

Pasta Primavera
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