Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, pasta primavera. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge. This glorious one-pot pasta primavera delivers all the fresh flavors of spring produce wrapped up in a What Is Pasta Primavera?
Pasta Primavera is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pasta Primavera is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have pasta primavera using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pasta Primavera:
- Take 1 box mushrooms - 8 oz. size whole or sliced
- Get 1 medium squash - green
- Make ready 1 medium summer squash - yellow
- Take 7 sun dried tomatoes
- Get 1 extra virgin light olive oil
- Make ready 1 butter
- Prepare 1 herbs - dill and parsley
- Make ready 1 lemon pepper
- Make ready 2 tbsp fresh lemon juice
- Make ready 1 grated parmigiano romano
- Prepare 1/3 box mini penne pasta
This Pasta Primavera recipe consists of warm penne bursting with roasted vegetables and parmesan. A flavorful pasta dish ready in a flash and packed with fresh, healthy veggies. Today I would like to share with you my Pasta Primavera Recipe. Pasta primavera is all about fresh, green spring veggies and a Is this vegan pasta primavera a classic pasta primavera?
Steps to make Pasta Primavera:
- While preparing vegetables set a pot of water on high to boil for pasta.
- Wash, dry and slice mushrooms in half and then into 1/4" slices. Slice both squashes in half then in 1/4" slices. Slice sun dried tomatoes in 1/4" slices.
- In a large saute/fry pan (with lid) put about 2-3 tablespoons of oil and 2 pats of butter on medium heat. Once butter melts add mushrooms, herbs and lemon pepper. The mushrooms will absorb all the oil and butter - add more butter a pat at a time until mushrooms have a good coating of butter. Turn the heat down to medium/low, cover and cook about 3-5 minutes until mushrooms start to release their juice.
- Add a little more olive oil, a pat of butter and stir until the butter has melted. Then add squash and sun dried tomatoes. Season again with herbs, lemon pepper and add 2 tablespoons of fresh squeezed lemon. Stir to incorporate, cover and reduce heat a little. You want to cook the squash until it's tender but hasn't lost its color about 2-3 minutes. Then take it completely off the heat; especially if you have an electric stove. Keep it covered.
- While preparing the vegetables if the water has come to a full boil add the penne and cook as directed on the box. I use mini penne and it takes 6 minutes for al dente. Once cooked drain into colander. Turn the stove down to medium low, wipe dry the bottom of the pot and return it to stove add about 2 tablespoons of oil, a pat of butter and heat thoroughly. (If you like, add some red pepper flakes.) Add pasta, stir to incorporate - hint: the pasta should have a sheen, if it doesn't add olive oil a little at a time, stirring in between until it just shines. Once pasta is heated through (it doesn't take long - a mere few seconds) take the pot off the burner and add as much cheese as you want.
- Spoon penne, spoon vegetables on top and top with a sprinkling of cheese.
Well, turns out it's one of those things that. Pasta Primavera - Full of Vegetables! As the warmer Spring and Summer months are upon us, the grocery stores and backyard gardens start to burst with TONS of fresh summer vegetables. Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »Matt Taylor-Gross.
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