Pasta Primavera v.2
Pasta Primavera v.2

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, pasta primavera v.2. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pasta Primavera v.2 is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Pasta Primavera v.2 is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have pasta primavera v.2 using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera v.2:
  1. Take 2 tbsp 2-3 Tblsp extra virgin LIGHT olive oil, see note
  2. Prepare 1 medium summer squash - yellow
  3. Make ready 1 medium Italian squash - green
  4. Take 1 medium yellow or green pepper
  5. Prepare 7 each asparagus spears
  6. Get 7 each sun dried tomatoes
  7. Get 1/2 tsp each parsley, dill, chives
  8. Prepare 1 pinch red pepper flakes - or to your liking
  9. Take 1 pinch oregano
  10. Prepare 1/4 cup white wine
  11. Prepare 3 tsp butter
  12. Make ready 1 1/2 tsp capers w/vinegar (non pareil type/small)
  13. Get 3 tbsp fresh lemon juice
  14. Make ready 1 pecorino/romano grated cheese
  15. Make ready 1 Extra virgin olive oil
  16. Get 1/2 box penne pasta, cooked al dente
Instructions to make Pasta Primavera v.2:
  1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
  2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
  3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
  4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
  5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

So that’s going to wrap it up for this special food pasta primavera v.2 recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!