Although normally thought of in the Springtime, Pasta Primavera is a great way to “eat your vegetables”! Here in Panama, it seems to always be Spring, particularly with the availability of fresh vegetables. Regardless of where you are at the moment, you can find lots of variety in your produce department at your favorite grocery.
Pasta Primavera recipes run the gambit from oven roasted, lightly-oiled vegetables to a sort of Scampi-sauced, garlicky dish. I favor the latter for its big flavor.
Feel free to use any vegetable you like. I’ve chosen those that I believe will be readily available.
Pasta Primavera
Author: Dennis Killebrew
Cuisine: Italian
Prep time:
Cook time:
Total time:
Ingredients
- 8 Ounces Linguini Cooked According to Package Directions
- 1 Medium Carrot, Peeled and Cut into Matchstick Sized Pieces
- 1 Medium Zucchini Cut into Matchstick Sized Pieces
- 1 Cup of Broccoli Flowerettes
- ½ Medium Yellow Onion, Sliced, then Quarter Each Slice
- 4 Cloves Garlic Minced
- 3 Tablespoons Olive Oil
- Salt and Pepper to Taste
- 2 Tablespoons Butter
- ⅓ Cup Grated Parmesan Cheese
- 2 Tablespoons Finely Chopped Fresh Parsley Leaves (2 Teaspoons Dried)
Instructions
- Drain the pasta when done, return to pot, add 1 tablespoon oil and toss. Set aside.
- Pour the olive oil into a saute pan large enough to accommodate the vegetables and the pasta; heat over medium high. Add the carrots and onions and saute for 3 minutes; add the rest of the vegetables. Salt and pepper lightly. Saute for 4 -5 minutes, tossing or stirring often.
- Lower the heat to medium. Add the butter; stir to melt. Pour the pasta into the pan and stir/toss to blend. Sprinkle the Parmesan and parsley over all and stir to combine. Allow pasta to re-heat a minute and serve.
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