Primavera Pasta
I love making pasta primavera – pasta loaded with fresh spring vegetables and roasted tomatoes. This recipe takes some work but it is well worth the effort! This is what you are going to need for this:
• Preheat the oven to 425 degrees. Place 8 oz. of halved grape tomatoes into an oven proof dish. Drizzle with olive oil, season with salt and pepper and oregano. Roast for 20 minutes.
• Remove the roasted tomatoes from the oven and drizzle with Balsamic vinegar and 2 tsp. sugar. Roast for an extra 20 minutes. Remove from oven and set aside.
• Bring a large pot of salted water to a boil. Add ½ a bunch of asparagus, sliced diagonally, and blanche for 2.5 minutes. Fish out with a slotted spoon and place in a bowl of ice water. Add a cup of diagonally sliced snap peas into the water and blanche for 2 minutes. Spoon out and place in ice water. Set aside.
• Place 16 oz. of spaghetti into the pot you used for blanching your veggies. Cook per package instructions – al dente – and drain. Shock with cold water. Set aside.
• Heat a large skillet with some olive oil. Add 4 minced garlic cloves. Cook, stirring, for 2 minutes. Add ½ a bell pepper, cut into thin strips and ½ a summer squash, cut into thin strips. Mix well and sauté for 4 minutes. Add the asparagus and snap peas. Cook for 2 minutes.
• Form a well in the middle of your veggies and add 2 TBS butter and 2 TBS olive oil. Season with salt and pepper. Mix until butter is melted and the veggies are heated through.
• Add the cooked pasta to the pan and toss to mix well. Add ½ a cup of shredded Parmesan cheese and mix well.
• Transfer the pasta onto a large serving platter. Top with the roasted tomatoes and some extra cheese. Serve.
• Preheat the oven to 425 degrees. Place 8 oz. of halved grape tomatoes into an oven proof dish. Drizzle with olive oil, season with salt and pepper and oregano. Roast for 20 minutes.
• Remove the roasted tomatoes from the oven and drizzle with Balsamic vinegar and 2 tsp. sugar. Roast for an extra 20 minutes. Remove from oven and set aside.
• Bring a large pot of salted water to a boil. Add ½ a bunch of asparagus, sliced diagonally, and blanche for 2.5 minutes. Fish out with a slotted spoon and place in a bowl of ice water. Add a cup of diagonally sliced snap peas into the water and blanche for 2 minutes. Spoon out and place in ice water. Set aside.
• Place 16 oz. of spaghetti into the pot you used for blanching your veggies. Cook per package instructions – al dente – and drain. Shock with cold water. Set aside.
• Heat a large skillet with some olive oil. Add 4 minced garlic cloves. Cook, stirring, for 2 minutes. Add ½ a bell pepper, cut into thin strips and ½ a summer squash, cut into thin strips. Mix well and sauté for 4 minutes. Add the asparagus and snap peas. Cook for 2 minutes.
• Form a well in the middle of your veggies and add 2 TBS butter and 2 TBS olive oil. Season with salt and pepper. Mix until butter is melted and the veggies are heated through.
• Add the cooked pasta to the pan and toss to mix well. Add ½ a cup of shredded Parmesan cheese and mix well.
• Transfer the pasta onto a large serving platter. Top with the roasted tomatoes and some extra cheese. Serve.
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