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 Pub date
2008-01-09

Pasta Primavera Recipes

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Pasta Primavera Recipes

Ingredients. SERVES 4

• 1/4 cup olive oil
• 1 lb. fresh tomatoes, diced
• 1 tsp. minced fresh garlic
• 2 leeks, white part only, sliced thinly or
  1 bunch fresh scallions
• 1/2 head fresh fennel, thinly sliced
• 1//4 cup fresh basil leaves
• 1 cup broccoli florets
• 1 cup summer squash or zucchini, sliced
• 1 cup green beans, trimmed
• 2 to 3 Tblsp. water in which pasta is cooked
• 12 oz. dried pasta, cooked al dente, drained
• Salt, pepper
• Freshly grated Parmesan cheese

Directions

1.  Warm the olive oil in a sauté pan large enough to hold all of the ingredients. Add the leeks and fennel and sauté 3
     or 4 minutes, until softened slightly. Add garlic and sauté another minute. Add tomatoes and their juices, and about
     1/2 tsp. salt. Simmer for approximately 10 minutes until slightly thickened. Do not cook it down too much because
     the juices will help steam the remainder of the vegetables.

2. Add the green beans, cover, and cook four or five minutes. Add the broccoli, cover and cook another three minutes.
    Add the summer squash and an additional 1/2 tsp. salt, toss well, cover and cook another three or four minutes, or
    until all the vegetables are done to your taste.

3. Chop the basil coarsely and add. Toss well and cook another minute or two.

4. Add the drained pasta and a little of  the pasta water (or cream if you wish), several grinds of fresh black pepper, and
    adjust salt if necessary. Toss over high heat for a minute to blend flavors and serve at once, passing the Parmesan
    at the table.

5. If you like spicy food, a nice addition is a fresh jalapeno or other hot pepper, finely diced. Add it at the beginning with the
    fennel and leeks.


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