Pasta Primavera

July 12, 2010

This could easily be called “Dump the Produce Drawer” instead.  The choice of vegetables doesn’t make a big difference here, so use what you’ve got.  It’s very easy, fairly quick and it tastes great!

  • Pasta, 1 pound of rotini or farfalle or something similar
  • Olive Oil
  • Garlic, 3 or 4 cloves
  • Yellow Squash, 2 or 3
  • Red Pepper, 1/2
  • Grape Tomatoes, a couple handfuls
  • Broccoli, 1/2 a head
  • Green Onions, one bunch
  • Crushed Red Pepper Flakes
  • White Wine, about a cup
  • Chicken Stock or Bouillon, 5 or 6 cups
  • Cream, 1/4 cup

Mince the garlic.  In a large saute pan, heat a little olive oil over medium to medium-low heat and add the garlic.  Don’t let the garlic brown.

Add the dry pasta and stir until it’s nicely coated with olive oil.

Pour in the wine and cook over medium-low heat until the wine is mostly absorbed, stirring occasionally.

Add a little stock at a time, cooking and stirring a bit, until it’s nearly absorbed.  Add a little more stock and repeat until the pasta is nearly tender and the stock is all absorbed.

Meanwhile, rinse the tomatoes, slice the squash, cut the broccoli into florets, coarsely chop the red pepper and slice the green onions.

When the pasta is just about done, add the vegetables and a dash or two of crushed red pepper flakes.

Continue cooking until the vegetables are tender.  Fresh basil leaves would be a nice addition at this point but I forget them.

Stir in just a bit of cream.

Top with freshly-grated Parmesan and enjoy!

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{ 2 comments… read them below or add one }

1 Mary at Deep South Dish July 12, 2010 at 3:18 pm

Looks so fresh and just perfect for this time of year! YUM!!

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2 Kim August 12, 2010 at 12:23 am

oooh! never cooked pasta this way! Will have to try soon!

Reply

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