Mom's Pasta Primavera
Steven
ingredients
- 4 cups of mixed vegetables, for example:
- 1 carrot, peeled and cut into 2x1/2-inch strips
- 1 medium zucchini, sliced into 1/4-inch slices
- 1 pkg mushrooms, sliced into 1/4-inch slices
- 1/2 red onion, sliced into 1/4-inch slices
- 1/2 bell pepper, any color, cut into thin strips
- 3 Tbsp olive oil
- Salt and pepper
- 4 cloves garlic crushed
- A sprinkling of garlic salt
- 1 pint of cherry tomatoes, halved
- 1/2 pound pasta (use rice pasta for wheat-free version)
- 30 basil leaves, coarsely chopped
- Fresh Grated Parmesan
directions
- 1
1 Bring a large pot of salted water to a boil (for your pasta).
- 2
2 Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.
- 3
3 While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.
- 4
4 Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into the skillet with the vegetables. Add fresh garlic and a sprinkling of garlic salt. Gently mix in the cherry tomatoes, and basil. Allow to sit for 2 to 3 minutes. Season with salt and pepper. Cover lightly with parmesan cheese.
notes
I find it easier to cook the pasta ahead of time and set it aside. But if you can time it right that is best.
Source: Laine
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