[donotprint]LaBranda and I made Pasta Primavera last night that was inspired by a recipe from Simply Recipes as well as one from the Food Network. We kind of combined the two, made our own touches and here is what we came up with.[/donotprint]
Pasta Primavera
Ingredients
- 3 carrots, cut into 2″ x 1/2″ strips
- 2 zucchini, cut into 1/4″ discs
- 1 yellow squash, cut into 1/4″ discs
- 1 yellow pepper, cut into thin strips
- 1 yellow onion, cut into thin strips
- 2 cloves garlic, thinly sliced
- 1.5 tablespoons olive oil
- 1 – 15 oz. can tomato sauce
- 1 pound Campanelle
- 3 teaspoons Italian seasoning
- Salt and fresh ground pepper
- Parmesan Cheese, optional
Instructions
- Bring a large pot of water, 1 tsp. of Italian seasoning, and 2 tbs. of salt to a boil (for your pasta).
- Heat oil in a large skillet on medium high heat. Lightly saute the garlic then add the vegetables, remaining 2 tsp. of Italian seasoning, 1 tsp. salt, and 2 tsp. pepper to skillet. Cook for 10 – 15 minutes or until vegetables are slightly tender.
- While cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.
- Add the tomato sauce to the vegetables and bring to a simmer. Add the cherry tomatoes and simmer for another 3 minutes.
- Once the pasta is ready – cooked but still firm, or al denté – drain the pasta and put directly into the skillet with the vegetables. Toss everything together and adjust seasoning to taste.
Quick Notes
You can use any shape or style of pasta that you like. We wanted to try the Campanelle and we ended up liking it quite nicely. Other recommendations would be Farfalle or Penne.
Top with Parmesan cheese, if you like.
Number of servings (yield): 6
Culinary tradition: Italian
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