|Pasta Primavera (*)|
This recipe is really just a guideline. I vary it depending on what’s fresh and in season. It makes a ton and is really great re-heated. It is a vegetarian dish as well, but I find the variety of vegetables really gives the protein and fiber needed to feel full and satisfied. If you want a little more protein kick I’m sure it would be delicious with chick peas or another white bean.
1 box linguini pasta (farfalle or penne works nice too)
2-3 Tbsp olive oil
1 medium yellow onion, diced
1-2 cloves fresh garlic, chopped
1 bell pepper, chopped (sometimes I use ½ green and ½ red or yellow)
2 yellow squash, cut in half and sliced
1 large zucchini, cut in half and sliced
1 bunch of asparagus (chopped into 1 inch pieces)
1 14oz. can Italian style diced tomatoes, mostly drained
½ cup parmesan shavings (+ extra for garnish)
Heat large pot of salted water to boiling and cook pasta according to box. Drain, and set aside.
In a large sauce pan, heat oil on med-high heat. Add onions and garlic and let simmer 2-3 minutes until just translucent. Add other vegetables, minus tomatoes, and let simmer 5-6 minutes. Add tomatoes and simmer on med-low until cooked heated through.
In a large bowl, toss together the pasta and veggies, along with ½ cup freshly shaved or grated parmesan. Serve and garnish with parmesan shavings.
*Also featured, Electric Reindeer White Zinfandel. World Market sells this stuff around the holidays and they make great house warming gifts when visiting friends and family for the holidays. The wine is cheap ($5), and I know they say wine that cheap can never be good, but it is. Its really a matter of preference and if you are into sweet, crisp, fruity wines its the one for you.