Thursday, October 3, 2013

Pasta Primavera

Although the season calls for lots of slow cooker and "fall like" foods, it is still nice to get in a great pasta and vegetable dinner here and there. 
This Pasta Primavera is divine, I actually stole this recipe from my husband. Ha!


1 box of penne noodles
2 cups of baby carrots
2 cups of fresh green beans
2 cups of chopped tomatoes
1 bushel of broccoli
1 small zucchini
1 small onion
3-4 large mushrooms
salt/pepper/garlic powder to taste



Chop all the vegetables and set aside. You will need two pots of boiling water, in the first pot boil the noodles, until al dente. In the other pot blanch the baby carrots, green beans and broccoli, approx 2-3 minutes until carrots are tender. Remove blanched vegetables and run under cold water, set aside. Removed the cooked noodles, reserving one cup of water, drain and rinse with cold water as well. Transfer the noodles into a large bowl and add one cup of the pasta water, cover. In a large sauce pan add one turn of olive oil. Saut√© onions. Add zucchini, cook until crunchy. Add carrots, broccoli, and green beans. Cook for approx. one minute. Add mushrooms, cook for an additional minute. Add tomatoes, sprinkle with salt, pepper and garlic salt to taste. Last transfer all of the vegetables into the large bowl with noodles, mix well. Serve with parmesan cheese.


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