Pasta Primavera v.2
Pasta Primavera v.2

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, pasta primavera v.2. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pasta Primavera v.2 is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Pasta Primavera v.2 is something that I have loved my whole life.

A Delicious Way to Enhance The Flavor of Sandwiches, Wraps & More! Enjoy This Easy Pasta Salad That's A Winner On Every Level. Instead this pasta dish relies on wine, lemon and capers as the base.

To get started with this particular recipe, we must first prepare a few components. You can have pasta primavera v.2 using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera v.2:
  1. Prepare 2 tbsp 2-3 Tblsp extra virgin LIGHT olive oil, see note
  2. Make ready 1 medium summer squash - yellow
  3. Take 1 medium Italian squash - green
  4. Make ready 1 medium yellow or green pepper
  5. Prepare 7 each asparagus spears
  6. Prepare 7 each sun dried tomatoes
  7. Make ready 1/2 tsp each parsley, dill, chives
  8. Prepare 1 pinch red pepper flakes - or to your liking
  9. Take 1 pinch oregano
  10. Get 1/4 cup white wine
  11. Get 3 tsp butter
  12. Prepare 1 1/2 tsp capers w/vinegar (non pareil type/small)
  13. Take 3 tbsp fresh lemon juice
  14. Prepare 1 pecorino/romano grated cheese
  15. Prepare 1 Extra virgin olive oil
  16. Get 1/2 box penne pasta, cooked al dente

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Instructions to make Pasta Primavera v.2:
  1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
  2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
  3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
  4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
  5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

I went with fresh peppers, tomatoes, broccolini, mushrooms, onions, and garlic. One of the keys to the flavor of this pasta dish is to thinly slice the garlic, instead of finely chopping it. Chicken Parmesan at SISLEY "Always great food and great service at this location! Ashley, Paige, and Jen make our experience memorable every time. Order the chicken parmesan with Alfredo sauce it's amazing!

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