Pasta Primavera

Name: Pasta Primavera
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 18
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters packed baby arugula; 227 grams fettuccine; 2 cloves garlic, minced; 1 teaspoons Italian seasoning; 3 Tbsps olive oil; 177 milliliters grated Parmesan; 3 plum tomatoes, halved, seeded, cut into 1-inch dice; 118 milliliters drained jarred roasted red peppers, cut into 1-inch dice; 18 servings Salt and pepper; 118 milliliters large shallot, chopped (about; 1 Tbsp unsalted butter; 118 milliliters low-sodium vegetable broth; 1 yellow squash, about 6 oz; 1 zucchini, about 7 oz

The recipe Pasta Primavera could satisfy your Mediterranean craving in approximately 31 minutes. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 99 calories, 4g of protein, and 5g of fat each. If you have butter, seasoning, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Bring a pot of salted water to boil. Cook pasta until aldente, about 10 minutes or as package label directs.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Trim ends of zucchini and squash and, using a vegetable peeler, shave lengthwise into long ribbons. Discard seeded center and any strips of peel.

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Vegetable

Zucchini

Squash

Equipment you will use

Peeler

Warm oil and butter in a large skillet over medium heat until butter melts.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add shallot; saut until softened, about 5minutes. Raise heat to medium-high.

Ingredients you will need

Shallot

Add garlic, red peppers and tomatoes; cook for 3 minutes.

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Red Pepper

Tomato

Garlic

Add zucchini, squash, Italian seasoning, broth and 1/2 tsp. each salt and pepper; saut 2 minutes longer.

Ingredients you will need

Italian Seasoning

Salt And Pepper

Zucchini

Squash

Broth

Remove from heat.

Drain pasta, reserving 1/2 cup cooking liquid. Toss pasta with vegetables. Stir in arugula and 1/2 cup Parmesan, adding reserved liquid 1 Tbsp. at a time to moisten, if desired.

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Vegetable

Parmesan

Arugula

Pasta

Serve, passing Parmesan on the side.

Ingredients you will need

Parmesan

Equipment

Pot

Peeler

Frying Pan

Ingredients

Servings:

237milliliters

packed baby arugula 227grams

fettuccine 2cloves

garlic, minced 1teaspoons

Italian seasoning 3Tbsps

olive oil 177milliliters

grated Parmesan 3

plum tomatoes, halved, seeded, cut into 1-inch dice 118milliliters

drained jarred roasted red peppers, cut into 1-inch dice 18servings

Salt and pepper 118milliliters

large shallot, chopped (about 1Tbsp

unsalted butter 118milliliters

low-sodium vegetable broth 1

yellow squash, about 6 oz 1

zucchini, about 7 oz

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Meleto Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 62 dollars per bottle.