Pasta Primavera

Name: Pasta Primavera
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon freshly ground black pepper; 473 milliliters broccoli florets, blanched; 5 Tbsps butter; 237 milliliters diced canned tomatoes, with juices; 118 milliliters thinly sliced fresh basil, optional; 5 cloves 1/2 tablespoons minced garlic (about; 79 milliliters extra-virgin olive oil; 118 milliliters finely grated Parmigiano-Reggiano cheese, plus more for serving; 473 milliliters frozen mixed peas and carrots; 454 grams dried rotini (corkscrew) or penne pasta; 237 milliliters chopped red bell pepper; 473 milliliters chopped red onions; 2 teaspoons salt, plus more for the pasta water; 946 milliliters pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about

The recipe Pasta Primavera could satisfy your Mediterranean craving in approximately 40 minutes. For $1.09 per serving, you get a main course that serves 8. One portion of this dish contains about 13g of protein, 19g of fat, and a total of 429 calories. Head to the store and pick up tomatoes, salt, basil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Bring a large pot of salted water to a boil.

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Water

Equipment you will use

Pot

Add the rotini and cook until just tender, about 11 minutes.

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Rotini

Drain, reserving 3/4 cup of the cooking water, and set aside.

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Water

While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat.

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Butter

Pasta

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Frying Pan

Add the onions and bell pepper and cook until soft, about 4 minutes.

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Bell Pepper

Onion

Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer.

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Black Pepper

Garlic

Salt

Add the squash and continue to cook, stirring as needed, for 2 minutes.

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Squash

Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes.

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Peas And Carrots

Broccoli

Add the tomatoes and continue to cook, stirring, for 2 minutes.

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Tomato

Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes.

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Pasta

Sauce

Water

Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil.

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Extra Virgin Olive Oil

Fresh Basil

Parmigiano Reggiano

Cheese

Garnish the dish with more cheese, if desired, and serve hot.

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Cheese

Equipment

Pot

Frying Pan

Ingredients

Servings:

1teaspoon

freshly ground black pepper 473milliliters

broccoli florets, blanched 5Tbsps

butter 237milliliters

diced canned tomatoes, with juices 118milliliters

thinly sliced fresh basil, optional 5cloves

1/2 tablespoons minced garlic (about 79milliliters

extra-virgin olive oil 118milliliters

finely grated Parmigiano-Reggiano cheese, plus more for serving 473milliliters

frozen mixed peas and carrots 454grams

dried rotini (corkscrew) or penne pasta 237milliliters

chopped red bell pepper 473milliliters

chopped red onions 2teaspoons

salt, plus more for the pasta water 946milliliters

pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian works really well with Chianti, Verdicchio, and Trebbiano. 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. The Fonterutoli Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Fonterutoli Chianti Classico

Color: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.Conclusions: Those who argue that Chianti Classico is a prickly and rough wine will change their minds after tasting this 1999, which is ready to drink now but will improve for at least five years more.Alcohol: 13.5% by volume