Pasta primavera is the perfect springtime dish, filled with fresh vegetables.
Yield: 4-6 servings
Time: 45 minutes
- large bowl
- rubber spatula
- cookie sheet
- medium saucepan
- small saucepan
- 2 medium carrots
- 1 medium zucchini
- 1 bell pepper
- ½ of medium red or yellow onion or 4 green onions
- 1 c peas, thawed or drained
- ½ c corn, thawed or drained
- 6 T olive oil, divided
- ½ pound pasta
- 2 cloves garlic, minced
- 1 c cashew milk (optional)*
- ½ c cherry or grape tomatoes, halved
- 2 T basil, chopped or julienned
Preheat oven to 450.
Cut the vegetables: If using small pasta shapes like fusilli, bowties, or elbows, chopped the vegetables. If using long pasta like fettucini or spaghette, cut the veggies into 2-3 inch strips.
Toss the cut veggies in the bowl with ¼ c oil, salt, and pepper. Roast for 10 minutes, stir, and roast another 10-15 minutes, until tender.
Meanwhile, bring a pot of salted water to a boil and cook the pasta. If using frozen and thawed peas and/or corn, add them to the pot when the pasta is about 2 minutes from being ready.
Meanwhile, heat remaining 2 T oil over medium heat, add garlic, and sauté for 30 seconds. Add milk, if using, and simmer, whisking constantly, until thickened.
Transfer the roasted veggies to the bowl along with the drained pasta (and peas/corn) and toss gently. Add the garlic oil or the creamy sauce, toss, and transfer to shallow bowls.
Garnish with tomatoes and basil and serve immediately.
*The idea is just to have a bit of sauce coating the pasta and veggies, or you can just stick with garlic oil. Note that if you use another kind of milk, you’ll need to add a bit of flour to thicken the sauce.
In keeping with the fresh vegetable theme, this should be eaten immediately, rather than tucked away in the fridge for later.
You can use just about any vegetables you like; here are some ideas:
- green beans
- spinach (this should be sautéed along with the garlic)
Another nice variation is with rice instead of pasta.