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Pasta Primavera

The word primavera refers to being served with fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style). Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season or what you have in your refrigerator.

Pasta Primavera3

Pasta Primavera
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Serves: 4
The word primavera refers to being served with fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style). Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season or what you have in your refrigerator.
Ingredients
  • 4 cups GF pasta
  • 1 Tbsp olive oil
  • ¾ cup carrots, sliced thin
  • ¼ cup peas
  • ½ cup green beans
  • ½ cup zucchini, sliced
  • ½ cup red or green peppers
  • 2 cup ripe tomatoes, chopped
  • ½ Tbsp vegetable oil
  • ½ clove garlic, minced
  • ½ tsp dried parsley
  • ½ tsp dried basil
  • ⅛ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dried thyme
  • ½ tsp dried oregano
  • Pinch of red pepper flakes
  • ¼ cup Parmesan cheese, grated
Instructions
  1. To prepare the Primavera sauce, heat the oil in a large skillet and add the minced garlic and cook.
  2. Add the beans, carrots, peas, and zucchini and any other vegetables of your choice then stir until crispy tender for at least 2½ to 3½ minutes.
  3. Add the tomatoes, herbs (basil, oregano, parsley, pepper and thyme) and salt. Simmer for a minute or two until the tomatoes are tender, but remain somewhat firm.
  4. Meanwhile, add about 2 quarts of water to a large pot and bring to a rolling boil. Add the pasta and stir so the pasta does not stick together.
  5. Cook for about 8 to 10 minutes until al dente (somewhat firm). Drain well in a colander and put into a large pasta serving bowl.
  6. Add the Primavera sauce to the pasta and add the grated Parmesan cheese. Toss and serve immediately. Serve with toast sticks.
Notes
VARIATION: Use any vegetables available, fresh or frozen. Broccoli and cauliflower are good choices

 

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