Pasta Primavera
Light Summertime Pasta Recipe?
It’s so BEAUTIFUL outside! 88 degrees and sunny where I live. I want to make a special dinner for my husband tonight. We’ll eat in about 2.5-3 hours. I want to eat out on the deck at sunset. =)
Anyway, I’m looking for an easy pasta dish that has plenty of fresh/steamed veggies in it. We like carrots, zucchini, broccoli, tomatoes, asparagus, green beans, etc.
I want a recipe that is light and not swimming in sauce. Maybe something like a primavera? I don’t feel like dealing with meat except maybe putting small bits of prosciutto in it.
Thanks!
Oh, and we like mushrooms!
This recipe sounds exactly like what you are looking for.
Have a lovely evening.
Vegetable Pasta Primavera
Start to Finish: 20 minutes
Ingredients
3 cups chopped assorted vegetables (such as asparagus, broccoli, cauliflower, zucchini, sweet pepper, and mushrooms)
1 pound refrigerated fresh spaghetti, fettuccine, or linguine
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese
Directions
1. In a Dutch oven, heat a large amount of water to boiling. Add vegetables. Cook, uncovered, for 3 minutes.
2. Add pasta, stirring to separate pieces. Cook, uncovered, for 2 minutes.
3. Using ladle, reserve 1-1/2 cups cooking liquid. Drain pasta and vegetables.
4. Return pasta mixture to Dutch oven with reserved cooking liquid. Add butter, stirring until melted. Season with salt and pepper. Serve with Parmesan cheese. Makes 4 to 6 side-dish servings.
Note: If you use dried pasta, measure 8 to 10 ounces and cook according to package directions; drain. Cook the vegetables for 5 minutes, then continue as directed.
Pasta Primavera – Spring Vegetable Pasta
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