Pasta Primavera

30 Aug

Pasta Primavera

This is one of those throw everything in a pot, clean out the fridge kind of meals. During the summer, it’s a great way to use up the garden fresh tomatoes and zucchini that your friends keep giving you tons of.

This pasta works with a range of vegetables and it’s pretty simple (cook vegetables, cook pasta, and then mix it all together with some sauce). That being said, the info below is not much of an exact recipe, but a general guideline of how to throw everything together.


Pasta Primavera

Heat about 3 tablespoons of olive oil in a large skillet. When hot, cook about 1/2 pound Italian sausage (if using). Break into small pieces and cook until fully browned. Transfer to a small bowl when cooked.

Add another tablespoon of olive oil to the remaining grease and cook 1 tsp minced garlic for about 1 minute on medium heat,  Add about 6 cups of mixed vegetables to the pan.  Some good options for vegetables include:

  • Red onion, thinly sliced
  • Carrots, sliced in strips
  • Bell pepper (of any color), cut in thin strips
  • Eggplant, sliced
  • Mushrooms, sliced

Cook vegetables for about 10 minutes, stirring occasionally, until just cooked. Add about 1 cup tomato sauce and 1/2 cup water to the vegetables and bring mixture to a low simmer. Season sauce with garlic salt, Italian seasoning, salt, and pepper to taste. Add sausage.

While vegetables are cooking, bring a large pot of salted water to boil and cook 1 lb penne or rotini pasta. Cook according to directions on package.

Add sauce and vegetable mixture to cooked pasta and mix thoroughly.  Gently mix in 1-2 pints halved cherry tomatoes and some halved Kalamata olives, Add more sauce and adjust seasonings if needed. Feel free to serve pasta with some freshly grated Parmesan cheese and chopped fresh basil, if you like.

Adapted from Simply Recipes

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