Pasta Primavera

by Whiski Business on March 26, 2014

Pasta Primavera Al La Delish!

Look at allllll those Veggies! Can you say F I B E R?

I love vegetables, and this meal is full of ’em! This picture gives you an idea how I sliced and diced.

And THIS picture gives you an idea how messy I can be!

Saute onion and garlic until tender;

Bring water to a boil to cook the pasta. Like the lid for my pot? I have only 1 pan that has a lid—seriously—ONE! LOL!! And I call myself a cook?

Look at all the pretty colors! Toss the remaining veggies in with the onions and garlic.

Add the seasoning, half and half, Parmesan cheese and pasta water.

This is what it looks like in a small version.

Pasta Primavera

Serves 4-6

1 C cherry or grape tomatoes

1 C sliced fresh mushrooms

2 C broccoli flowerettes (is that a word?)

1 onion sliced

1 while squash or zucchini sliced

1 small orange bell pepper sliced

1 red bell pepper sliced

2 clove garlic minced

1 lb Farfalle pasta

1/2 teas pepper

1 teas dried basil

1/2 teas Italian seasoning

1/4 teas thyme leaves

3/4 C Parmesan cheese

3/4 C half and half

3/4 pasta water

Saute onion and garlic in 2 Tbls extra virgin olive oil until tender. Add remaining vegetables, except tomatoes, cook on low.  Cook pasta as directed. Reserve 1 1/2 C of the cooking water.

When the vegetables are tender, but not over cooked add the seasonings, half and half, pasta water, and Parmesan. Check seasoning. If too thin add more cheese, if too thick add more pasta water. Time to toss in the tomatoes!!!

Add the cooked pasta to the vegetables. Stir it all up, top with more Parmesan cheese and serve.

 

 

 

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