Pasta Primavera

 

Pasta Primavera… A delicious dish loaded with fresh veggies…..

AND it’s a perfect time of year to make it….when the farmer’s markets are full of fresh produce…

TIPS

My recipe is not covered in a rich sauce.. instead… the veggies are oven roasted in olive oil with garlic and Italian herbs… tomatoes and basil with a little olive oil and garlic set while the veggies and pasta cook…. This dish is so loaded with flavor, you don’t need a rich sauce and extra calories to make it delicious.

I use a variety of veggies… you can use whatever fresh veggies you like and have on hand… keep in mind softer, “water filled” veggies will cook faster than heartier ones…. So make sure you roast “like” ones together …

I love Portobello mushrooms.. they have such an earthy flavor.. if you don’t have them .. use regular mushrooms.

I use olive oil cooking spray to coat the mushrooms.. for some reason if you drizzle oilon them they just don’t get evenly coated… I found the spray works the best.

If you don’t have fresh garlic.. use garlic powder instead.. just sprinkle it on….

Fresh basil is really the best… dried just isn’t the same.. same with the fresh parsley.

Remember.. make as much or as little as you need…. the ingredient quantities are just suggestions… the quantities given should make about 4-6 servings depending on appetites.

Try this … is easy and delicious.. you can’t ask for more!

Recipe:  Pasta Primavera

All you need:

1 pound pasta (any type.. Rotelle, Bow Ties, Rigatoni, Fettucini etc), cooked and drained

1 pkg. (8 oz) baby Portobello mushrooms, cleaned and quartered

1 small zucchini, cleaned, sliced and then quartered

1 yellow squash, cleaned, sliced and then quartered

1 medium onion, cut in half then thickly sliced

2 Plum tomatoes, diced

Garlic powder

Italian seasoning

Olive oil

Olive oil cooking spray (optional) *See TIPS

1 garlic clove, minced

About 2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

Grated Parmesan and/or Romano cheese

All you have to do:

Preheat the oven to 400 degrees F.

Line a large baking pan with non-stick foil.

Place the tomatoes in a small bowl.  Add the chopped basil and add th minced garlic (or sprinkle with garlic powder if you don't have fresh garlic).  Drizzle with a little olive oil and mix well.  Let them sit while you cook.

Place the zucchini, yellow squash and onions on the prepared pan.  Drizzle olive oil over the vegetables.  Generously sprinkle garlic powder and Italian seasoning over them.  Mix well with your hands so they’re all coated.

Roast in the oven until veggies are cooked and still somewhat crisp.  Remove them from the oven and place them in a large bowl.

Place the mushrooms on the same baking pan… coat with olive oil then sprinkle with Italian seasoning and garlic powder.

Roast the mushrooms until slightly soft …. about 5 minutes.  Remove them from the oven and place them in the veggie bowl.

Add the cooked pasta to the bowl and toss.  Add the tomatoes and mix.  Drizzle a little olive oil over the pasta and toss…

Place in a serving bowl and sprinkle with fresh chopped parsley and grated cheese. Serve immediately.

If you haven't timed things quite right and feel the dish is not hot enough... place pasta and veggie mixture (before adding the parsley and grated cheese) in a microwaveable bowl and give it a quick nuke for about 3 minutes.. that should solve the problem without over cooking your veggies.