Quick Pasta Primavera

Quick Pasta Primavera

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

Tags: 

Even though it’s fall I like to make this Quick Pasta Primavera and keep it in the refrigerator for several days to use for lunches or a main course. The beauty of it is that it can be served cold or at room temperature.

  • 1 Pound Ziti, Rotini, Or Tortellini
  • 1 Pound Zucchini
  • 1 Pound Ripe Plum Tomatoes
  • 4 Large Mushrooms
  • 1/4 Cup Cooked Peas
  • 1/4 Cup Cooked Asparagus
  • 4 Tablespoons Olive Oil
  • 6 Shallots
  • 2 Tablespoons Minced Fresh Basil Or 1 Tablespoon Dried Basil
  • 1 Garlic Clove (Crushed)
  • 1/2 Cup Cooked Chopped Broccoli
  • 1/4 Teaspoon Dried Oregano
  • 1/4 Teaspoon Dried Mint
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Grated Fresh Parmesan, Pecorino, Or Romano Cheese
  1. Fill large-size pot with 6 quarts salted water and start heating it for the pasta. Wash and trim zucchini, tomatoes, and mushrooms, but do not peel. Pour olive oil into large-size skillet, but do not put pan over heat just yet. Place unpeeled zucchini and tomatoes into oil and then dice and add shallots. Slice mushrooms into mixture. Add chopped parsley, basil, garlic, cooked broccoli, cooked peas, and cooked asparagus. Add oregano, mint, and red pepper flakes. Turn heat to a medium-high and cook, stirring often, for 5 minutes. Add kosher salt and pepper. Turn off heat and let sit. By now water should be boiling for pasta. Cook pasta according to package direction or for less time for a firmer pasta. Gently strain pasta when it is cooked and shake it briskly to remove excess water. Transfer pasta to large-size serving platter. Pour sauce over it and toss with two forks to mix. I like to add small amounts at a time. Add half grated cheese and toss again. Repeat until all vegetables and grated cheese are incorporated. Serve immediately or refrigerate, covered, up to several days. Serves 8 Prep Time: 25 Minutes Cook Time: 5 Minutes Total Time: 30 Minutes www.tinynewyorkkitchen.com "Work With What You Got!" © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Bean Salad With Lemon Dressing

Bean Salad With Lemon Dressing

Corn & Tomato Salad

Corn & Tomato Salad

Italian Vegetable Stew

Italian Vegetable Stew

Chipotle Butter Corn

Chipotle Butter Corn