Pasta Primavera

Posted on July 30, 2009. Filed under: Pasta |

This afternoon I made the best pasta dish. I was craving pasta pretty bad. And I was also craving zucchini. So I looked through the fridge to see what veggies I had. Low and behold, I had the perfect veggies for pasta primavera.
Pasta Primavera is a very simple Italian/American dish of just pasta and vegetables. The sauce is a very light olive oil and garlic. The type of vegetables you use is up to you. Traditionally the dish uses crisp spring vegetables; broccoli, zucchini, onions, bell peppers, tomatoes. This recipe can be adjusted based on what veggies you have on hand. Just use lots of garlic!

Serves 2-3
1/2 pound whole wheat spaghetti
2 zucchinis, sliced
2 tomatoes, large diced
2 red onions, quartered and sliced
1/2 c. sun dried tomatoes, sliced
2 cloves garlic
olive oil
salt and pepper
Romano Cheese

Vegetables: add the onions and 1 tbsp olive oil in a saute pan over medium heat. Stir them occasionally. Once they are almost completely caramelized add the zucchini and garlic. Sprinkle with salt and pepper. When the zucchini is starting to get tender, add the tomatoes.

In the meantime, cook pasta according to package instructions.

When the veggie mixture is tender and caramelized add the sun dried tomatoes and cooked pasta.

Serve topped with grated Romano Cheese.


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