About This Recipe:
Pasta primavera is basically a free for all pasta dish with no rules. All you need is your choice of pasta shape, and any variety of vegetables. I thought farfalle would be the most aesthetically pleasing for this recipe, but penne or orecchiette would also be great. I prefer my pasta primavera with eggplant, zucchini, mushrooms, and tomatoes, but you could also use asparagus, broccoli, or bell peppers. This dish is a handy way to use any leftover scraps of vegetables that have accumulated in your refrigerator throughout the week. I keep the sauce super light with just lemon juice, parmesan, and the starchy pasta water. There really are no rules to pasta primavera, which is my favorite thing about it!
Enjoy!
Ingredients (4 servings)
-1 lb farfalle pasta
-1 small onion, finely diced
-1 small eggplant, diced
-1 zucchini, sliced in half moons
-8 oz baby bella mushroom, sliced
-4 garlic cloves, minced
-1 pint cherry tomatoes, halved
-2 tsps dried oregano
-2 tsps dried basil
-1/2 cup grated Parmesan cheese
-1 lemon, juiced
-1/4 cup parsley, chopped
-Olive oil
-Salt and pepper
Instructions (40 minutes)
1. In a large pot, bring water to a boil and cook the pasta until al dente. Reserve 1 cup of the starchy pasta water, then drain and set aside.
2. While the pasta cooks, in a large skillet over medium high heat, pour in 2 tbls of olive oil. Add in the diced onion and cook for 4- 5 minutes until softened. Then add in the eggplant and zucchini, and sauté for another 5 minutes. Season with salt and pepper, and transfer to a bowl.
3. Add the mushrooms to the skillet and sauté for 5 minutes until golden brown. Add in the garlic and cherry tomatoes, and cook for 2-3 minutes. Season with the dried oregano and basil.
4. Add the onion, eggplant, and zucchini back to the skillet, along with the farfalle. Stir in the pasta water, lemon juice, parmesan, and parsley, and season with salt and pepper. Sprinkle the parsley on top, and serve.
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