Easy
Pasta Primavera Recipe
- Prep time: 15 minutes
- Cook time: 15 minutes
- Yield: Serves 4
Ingredients
4 cups of mixed vegetables, for
example:
- 3 Tbsp olive oil
- 1/2 pound fusilli pasta
- 1 carrot, peeled and cut into 2x1/2-inch strips
- 1/2 red onion, sliced into 1/4-inch slices
- 1 medium zucchini, quartered lengthwise, then
sliced into 1/4-inch thick slices
- 1/2 small eggplant, sliced into 1/4-inch by 1-inch
slices
- 1/2 bell pepper, any color, cut into thin strips
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 cup of tomato sauce (or prepared spaghetti or
marinara sauce)
- Salt
- 1 teaspoon Italian seasoning (dried thyme,
oregano, basil)
- 1/8 teaspoon black pepper
- 1 pint of cherry tomatoes, halved
- 6 basil leaves, thinly sliced
- Grated Parmesan optional (omit for vegan version)
Method
1
Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of
water). While the water is heating, prep the vegetables.
Once the water is boiling, add the
pasta to the water. The pasta should take about 10 minutes to cook (check the
package). Cook uncovered at a vigorous boil.
You'll cook the vegetables while the
pasta is cooking so they get done about the same time.
2
Heat 2 Tbsp of the olive oil in a large skillet on medium high heat. Add the
carrots and onions. Cook for about 5 minutes, until the onions begin to soften.
3 Add
the zucchini, eggplant, and bell pepper to the pan with the onions and carrots.
Cook for another 3 to 4 minutes on medium high to high heat, until the
vegetables are just barely cooked through. Sprinkle with vegetables with a
little salt while cooking.
Add the garlic and cook another 30
seconds. Turn off the heat, but let pan stay on the burner.
4 Thin
1/2 cup of tomato sauce (or spaghetti or marinara sauce) with 1/2 cup of the
pasta water in a small bowl.
Stir the sauce into the vegetables.
Stir in the Italian seasoning and pepper. (If you are using prepared
spaghetti or marinara sauce that is already well seasoned, you may not need as
much additional seasoning, perhaps only 1/2 teaspoon of the Italian seasoning.)
Add salt to taste.
5
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. Adjust
seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes and
thinly sliced basil.
Serve with some freshly grated
Parmesan, if you like.
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