Showing posts with label Pasta Primavera. Show all posts
Showing posts with label Pasta Primavera. Show all posts

Friday, December 3, 2010

Pasta Primavera


I've talked about my youngest daughter being vegetarian. Most of the time this doesn't present a challenge for us because she loves veggies (as do we all) and can make a meal of all the side dishes I come up with. In fact, we've discovered some new favorites along the way.

Pasta Primavera is one of these favorites. I swear I never make it exactly the same way twice, but I had to come up with a big batch for Thanksgiving - my contribution to the dinner. My brother-in-law, Mitch, made some fabulous, fabulous vegetarian stuffing and I really must get that recipe from him! But... here below is our newest attempt at Pasta Primavera. So far, this is everyone's favorite version.

If you skim the instructions below, it's going to sound like a lot of work. But it isn't really. Plus, I tend to add ingredients until things feel right, you know? Don't feel pressured to follow this exactly. Have fun with it!

Pasta Primavera

Olive oil
Italian seasoning - example: McCormick's
1 lb bag of frozen broccoli florets, steamed to al dente
1 medium yellow onion, chopped
5 or so cloves of garlic, minced
1 bag frozen green peas
1 each, yellow, green, and red peppers, cut up into bite-sized pieces
1/2 purple onion cut up into bite-sized pieces
1 cup grape tomatoes, halved
fresh basil
heavy cream
fresh Parmagiano cheese
1 box mostaccioli - prepared al dente (I like the mostaccioli noodles with lines on them)

Combine prepared (al dente) broccoli with other vegetables - peppers, peas, purple onion (not tomatoes. Hold those out for now). Toss with olive oil and Italian seasoning. Place in pan and roast in oven, about 20 minutes. You want the veggies to still be a little crispy because you'll be cooking them again and you don't want them to be too floppy.


The roasting gives them a really nice flavor that adds a lot to this dish, I think.

While they're roasting, prepare your sauce. Here's where I play and I really liked how this one came out. Heat olive oil in a large saute/frying pan. I probably used a half cup of olive oil (maybe more). As soon as it shimmers, add chopped yellow onion. Add garlic. When garlic and onion have completely softened and have begun to turn yellow/brown, add heavy cream. How much? I think I used about a cup. Stir until well combined and until the cream starts to thicken. If it gets too thick too quickly, just add a little more olive oil.

Once the mixture is hot, add halved cherry tomatoes and fresh basil, snipped into small pieces (you'll use more basil later, too).

Before you add your sauce to your prepared (al dente) noodles, eye the mixtures. If you need a bit more sauce, this is the time to make it.

Combine the noodles and sauce. Allow to sit so that the flavors infuse the noodles.

By now the veggies should be done in the oven. Test them to make sure they're cooked well enough.

Add cooked veggies to sauce/noodle mixture. Stir well.

Heat oven to 350, and butter a baking dish. Pour pasta mixture into prepared pan, grate some Parmagiano cheese over the top, snip more fresh basil over the top, cover with foil and bake until hot. About 30 minutes.

Very fresh, very delicious.
Very vegetarian!

Have fun!
Julie

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