Pasta Primavera is a wonderful way to get your Italian fix but eat your veggies too!
It’s easy to make and it looks impressive when you are done. Young cooks should copy this one and keep it for when the in-laws are coming for dinner. Pair it with really good bread from the bakery and a fresh spring greens salad and you’ll be their favorite!
- Olive oil
- 4 cloves of garlic
- About 2 bell peppers in red, orange and yellow
- 2 zucchini squash
- 8 stalks asparagus
- 2 cups tomatoes
- 1 cup vegetable stock
- 1 bunch scallions
- Fresh basil leaves
- Fresh parsley
- 12 oz penne pasta
- Salt and pepper
1. Cook the penne pasta according to package directions, drain.
2. Mince the garlic, cut peppers into 1” strips, cut zucchini into ¼” slices then cut into 4 quarters, cut the carrots into dime slices, tri the rough ends off of the asparagus and cut into 2 inch pieces and coarsely chop the fresh tomatoes.
3. Heat a couple tablespoons of olive oil in a large sauté pan over medium-high heat. Add the garlic and cook, stirring for about 2 minutes. Add bell pepper, squash, carrots and asparagus. Sauté until veggies are tender and begin to brown, approximately 10 minutes. Stir occasionally.
4. Reduce the heat to low and add the chopped fresh tomatoes. Next add the vegetable stock and simmer until everything is heated through.
5. Chop the scallions using both the white and green parts, chop up the basil leaves and mince the parsley. Add to vegetables, stir in and turn off the heat.
6. Add the pasta and toss well to combine. I suggest you mix in a little at a time so you don’t end up with too much pasta and not enough veggies. Add salt and pepper to taste.
I have to admit that I can’t help but add some of my favorite pasta sauce to the mixture. It’s not necessary, but it gives it more flavor and for my family, it masks the veggies and they eat more of it!