A Burst of Color with Pasta Primavera World Cuisine Today Magazine
On a week day evening, there is nothing more delightful than bringing the bright juicy colors of fresh vegetables to life in a simple midweek pasta dish! Try this simple and fun Pasta Primavera recipe from World Cuisine Today Magazine! Find many other recipe ideas to uplift your cooking experiences at www.worldcuisinetodaymagazine.com.
One pound Penne, Farfalle, Macaroni or Linguini Pasta
Juice of one large lemon or up to one cup
One half cup Pinot Grigio white wine (optional)
One half cup Extra Virgin Olive Oil
One half cup grated fresh Parmesan cheese
Two garlic cloves minced fine
One sweet Vidalia or white onion
One quarter cup fresh basil minced fine
One quarter cup flat leaf parsley minced fine
Three Tablespoons fresh thyme leaves
One quarter teaspoon Cayenne pepper
One quarter teaspoon cracked black pepper
One teaspoon Kosher or Sea salt
One cup fresh cherry tomatoes halved
One cup baby carrots
Two cups fresh broccoli florets
Once cup cauliflower florets
One cup sweet red, orange, or yellow pepper
One cup yellow squash (optional)
1. In a large high sided pan, heat half of your olive oil and the white wine. Gently simmer your broccoli florets, and cauliflower florets onion and garlic until al dente roughly five to ten minutes. The color should be bright and only slightly soft remove with a slotted spoon to a plate. Add a bit of water if necessary and simmer your carrots sliced very thin five to ten minutes. Next simmer your pepper and yellow squash until translucent. Next add the tomatoes. Place all of your vegetables back in the pot and sprinkle with your Cayenne, pepper, and salt as well as half your herb mixture.
2. While sauteing your vegetables bring a large slightly salted pot of water to boil and cook your pasta roughly eight minutes until al dente and drain immediately. Toss with the vegetables and their juices and remaining herbs and spices. Mix the remaining olive oil with the lemon juice. Toss to coat.
In a pretty bowl over the top place your shredded Parmesan cheese and lightly toss through the pasta.
Serve hot in a beautiful bowl with a bit of cheese and herbs over the top for garnish.
World Cuisine Today Magazine