Sunday, March 5, 2017

Easter Pasta Primavera

This Pasta Primavera is made with Spring Vegetables and Herbs: Yellow Squash, Zucchini, Carrots, Bell Pepper,
Tomatoes, Green Beans Asparagus, Onion, Basil and Parsley.
I like this version because it's not served with a Cream Sauce.



Italian Seasoning


Easter Pasta Primavera

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet Pan lined with Foil.

1 - 12 oz. Box of Penne Pasta
1 Yellow Summer Squash, chopped
1 Zucchini, chopped
1 Carrot, julienned
1/2 Red Bell Pepper, julienned
1/2 Pint Grape Tomatoes, cut in half.
1 C of 1" pieces of Fresh Green Beans
5 Large Asparagus Spears cut into 1" pieces.
1/4 C Olive Oil, divided
1 TBS Italian Seasoning
1 TBS Lemon Juice
1/4 tsp Salt
1/4 tsp Pepper
1 TBS Butter
1/4 Large Onion, chopped
2 Garlic Cloves, minced
2 tsp Lemon Juice
1/3 C chopped Fresh Basil
1/3 C chopped Fresh Parsley
3 TBS Balsamic Vinegar
Fresh Romano Cheese

In a Large Soup Pot on Medium High Heat:
Pasta
Fill with Water
Bring to a Boil
Cook 10 - 12 minutes.
Drain completely.
Set aside.

In a Large Mixing Bowl:
Squash
Zucchini
Carrot
Bell Pepper
Tomato
Beans
Asparagus
2 TBS Oil
Salt
Pepper
Lemon Juice
Italian Seasoning
Toss to coat well.

Transfer to the Sheet Pan.
Roast for 15 mins.
Remove to a rack until ready to use.

In a Large Skillet:
Heat the Skillet
Add:
Remaining Oil
Butter
Heat until Butter melts.

Add:
Onion
Garlic
Sauté for 5 minutes, stirring.

Add:
Pasta
Lemon Zest
Basil
Parsley
Vinegar
Toss Well.
Cook for 5 minutes, stirring.

Transfer to a Large Serving Bowl.

Add:
Vegetables
Toss well.
Top with Shaved Romano Cheese, as much or as little as you like.

Serve immediately.

Enjoy!
Peace in the Kitchen!



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