Dish: Appetizing Pasta Primavera v.2

Delicious, fresh and tasty.

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. A hearty, veggie packed pasta dish that's perfect for serving year round!

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Pasta Primavera v.2 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 is a lighter version of the old favorite pasta recipe. We can prepare Pasta Primavera v.2 using 16 components as well as 5 actions. Below is exactly how we prepare.

Active ingredients of Pasta Primavera v.2

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

Here you achieve a filling meal without any cream. What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables. Toss the pasta with the vegetable mixtures in a large bowl to combine.

How To Make Pasta Primavera v.2

  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..

Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Why resurrect pasta primavera at all? Because despite all the jokes, it was - and is - a good dish. Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. It makes a great meatless meal!

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