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.
Ingredients
- 4 cups GF pasta
- 1 Tbsp olive oil
- 3/4 cup carrots sliced thin
- 1/4 cup peas
- 1/2 cup green beans
- 1/2 cup zucchini sliced
- 1/2 cup red or green peppers
- 2 cup ripe tomatoes chopped
- 1/2 Tbsp vegetable oil
- 1/2 clove garlic minced
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1/2 tsp dried oregano
- Pinch of red pepper flakes
- 1/4 cup Parmesan cheese grated
Instructions
- To prepare the Primavera sauce, heat the oil in a large skillet and add the minced garlic and cook.
- Add the beans, carrots, peas, and zucchini and any other vegetables of your choice then stir until crispy tender for at least 2 1/2 to 3 1/2 minutes.
- 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.
- 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.
- 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.
- 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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