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this recipe was originally published in The Art of Living Beautifully magazine, Italian Edition

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Pasta Primavera is loaded with fresh vegetables and herbs that go from garden to fork in a matter of minutes. Make this dreamy Italian meal, loaded with vibrant colors and flavors, for your spring table. Cooking directly from your garden has never tasted this good.

Garden Pasta Primavera

2 tablespoons butter

2 tablespoons olive oil

1 yellow squash, chopped into ½-inch medallions

1 zucchini squash, chopped in ½-inch medallions

1 cup frozen peas

1 onion, julienned

1 yellow bell pepper, julienned

1 red bell pepper, julienned

1 cup cremini mushrooms, sliced

4 cloves garlic, pressed

1 cup cherry tomatoes, halved

1 pound bowtie pasta

½ cup chicken or vegetable stock

½ cup white wine **see below

¼ cup fresh basil, roughly chopped

2 teaspoons fresh parsley, chopped

½ cup fresh grated Parmesan cheese

Salt and pepper taste

In a large chef’s pan, heat half of the butter and half of the oil over medium heat. First cook yellow and zucchini squashes and peas in the oil mixture until tender (about 3 minutes). Remove from pan and set aside. Add remaining oil and butter to the pan and cook the onions, peppers, and mushrooms for 6-8 minutes. Next, add garlic, stock, and wine to the chef’s pan; cook until liquid has reduced by half. Meanwhile, cook pasta in salted water according to package instructions. Drain the pasta and return it to the cooking pot; top with all the cooked vegetables and mix well. Season pasta dish with salt and pepper to taste. Finally, add the tomatoes, herbs, and cheese; toss well and serve.

 

Savino Pinot Grigio from McKinney Wine Merchant is an excellent Italian wine, not only to fill your glass but to use when cooking as well. Its mellow notes adds the just amount flavor for Garden Pasta Primavera!

 

For more of Lorie’s recipes, visit our McKinney Kitchens page.

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