Wednesday, April 13, 2011

Pasta Primovera

This recipe is super easy and super yummy!!

Not a great picture but delicious!

2 cups fresh broccoli
1/4 lb sugar snap peas, sliced in half
8 oz spaghetti
1 cup pesto
1 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1/2 cup cherry tomatoes, halved (I used sun dried tomatoes instead)
3 medium carrots, grated
1/3 cup grated Parmesan cheese (optional)

Bring a large pot of salted water to boil.  Have a bowl of ice water ready.  Drop the broccoli and peas into the boiling water; cook until bright green and tender, about 1 minute.  Transfer vegetables with a slotted spoon to the ice water to stop cooking.

Stir the pasta into the boiling water.  Cook until tender, drain pasta and transfer to large bowl.  While pasta is still warm, add the pesto and toss until combined. 

While the pasta cooks, heat the oil in a large skillet over medium heat.  Add the garlic and cook, stirring until fragrant, about 30 seconds.  Add the tomatoes and cook 1 minute.  Add the broccoli and peas, carrots, and a pinch of salt.  Cook veggies until warmed through, 1 to 2 minutes.  Add them to pasta mixture and toss.  Then add cheese, season with salt and pepper and serve. 

I threw together some garlic bread to go with the pasta as well: slice up a French roll, spray with olive oil, take a garlic clove and rub furiously, then broil for a few minutes:


Stuck in my head today... "Gonna be..shining live your life! Ehhh eh eh! Just live your life! Ehhh eh eh!"

1 comment:

  1. Mmm.. this looks really yummy! Too bad I can't have the peas (or any other legumes), the pasta, or the bread :-(


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