Pasta primavera is an Italian-American dish that consists of pasta and fresh vegetables & is usually highlighted by light flavors, aromatic herbs and bright colors. Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring. Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli.
- 1/4 Cup(s) Carrots
- 1/4 Cup(s) Tomatoes
- 1/4 Cup(s) Artichokes
- 2 Each Portabella mushrooms
- 2 Tea Spoon(s) Garlic, minced
- 1/4 Cup(s) Olive oil
- To Taste Salt
- 2 Cup(s) Penne pasta
- 1 Table Spoon(s) Basil, (chiffonade cut)
- Coat your pan with olive oil & get your sauté pan hot, almost to smoking point. Then add your carrots, tomatoes, portabella mushrooms and artichokes and cook for 2-4 minutes, ensure you toss your vegetables so you don't burn them.
- Next add your minced garlic, (you can also use roasted garlic for added flavor) salt and olive oil, cook for roughly 1 minute.
- To finish add your cooked penne pasta and fresh basil and toss, leave on the heat long enough to warm up the pasta. You can also top with fresh Gremolata, Enjoy!