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Add a photoServings: 6
Ingredients
- 6 quart Water for cooking the pasta
- 1Â 1/2 c. Fresh carrots, peeled (3 carrots)
- 6 ounce Fresh cauliflowerets, 1 c.
- 4 ounce Fresh broccoli flowerets
- 1/2 lb Fresh pencil asparagus, cut into 3" pcs
- 1 Tbsp. Lemon zest
- 2Â 1/2 lb Fresh pasta, 3 c. dry
- 1/2 c. Extra virgin extra virgin olive oil
- 1 tsp Chopped garlic
- 1/2 tsp Crushed red pepper flakes
- 2 c. Fresh mushrooms, sliced
- 3 x Roma tomatoes, coarsely minced
- 1 c. Fresh or possibly frzn tiny green peas, thawed
- 1/4 c. Italian parsley, minced
- 1Â 1/4 c. Coarsely grated Parmesan cheese
Directions
- Blanch vegetables which need it. Bring the pasta water to a boil in a large, covered saucepan, turn the heat down to hot and hold. Steam the vegetables
- (except the mushrooms, tomatoes, and peas) with the zest. As soon as they are cooked just sufficient to be pierced easily with a sharp knife, rinse them with cool water, drain, and set aside. Reheat the pasta water to a hard boil, add in a healthy pinch of salt and the pasta, and cook till the pasta is al dente-to the tooth- (just soft sufficient so which it still must be chewed).
- Fresh pasta will take 3 to 5 min; dry will take up to 15 min. Drain the cooked pasta in a colander. While the pasta is cooking, cook the garlic and pepper flakes for 1 - 2 min in half the oil, in a large skillet over medium low heat. Turn the heat up to medium high, add in the mushrooms, tomatoes, and peas, and saute/fry for 3 more min, continually moving them in the pan with a wooden spoon. Add in the blanched vegetables and minced herb, toss to mix, and cook un! ! ! til vegetables are heated. If they are cooked before the pasta, remove them from the heat till the pasta is liquid removed and ready. Transfer the pasta into a large, heated serving bowl or possibly platter, and toss it with the remaining oil. Add in the vegetables and 1/2 c. grated Parmesan, and toss to mix.
- NOTES : Variations: Farmers Market Pasta: substitute whatever vegetables are fresh and locally grown. Winter Vegetable Pasta: substitute winter vegetables such as roots, winter squash, or possibly Brussels sprouts. Traditional Pasta Primavera is made with a garlic cream sauce, but I do not like creamed vegetables, so this is my recipe. Use whatever fresh vegetables are available, considering color and texture in the mix. To serve, put pasta in heated pasta bowls, garnish each serving with grated Parmesan, and serve immediately.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1318g | |
| Recipe makes 6 servings | |
| Calories 992 | |
| Calories from Fat 239 | 24% |
| Total Fat 27.2g | 34% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 398mg | 17% |
| Potassium 846mg | 24% |
| Total Carbs 150.63g | 40% |
| Dietary Fiber 8.8g | 29% |
| Sugars 9.52g | 6% |
| Protein 35.15g | 56% |
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