Thursday, May 27, 2010

Pasta Primavera

Pasta Primavera

If you enjoy having a meal where you get a different flavor in each bite, this is one for you.  With the various vegetables and herbs used, each bite ends up tasting unique.  Tantalizing your taste buds until the end.

Just choose a bunch of vegetables and herbs you like, and you just can't go wrong with this dish.

For this recipe, the following was used:

  • 2 small Italian squash (zucchini)
  • 1 Yellow squash, chopped into 1 - 2 inch pieces
  • 1 Red bell pepper (capsicum), chopped into 1 - 2 inch pieces
  • 1 Orange bell pepper (capsicum), chopped into 1 - 2 inch pieces
  • 1 Yellow onion, chopped into 1 - 2 inch pieces
  • 2 large Jalepeno peppers, deveined & all seeds removed, then chopped into 1/4 inch pieces (optional)
  • 4 cloves of garlic, chopped
  • 1 teaspoon crushed fennel seed
  • 1 teaspoon fresh basil (chopped fine)
  • 1 teaspoon fresh thyme (chopped fine)
  • 4 tablespoons Olive Oil, approximately
  • 1 pound farfelle (bow tie) pasta

Put a large pot of water on to boil, large enough to cook the pasta.

While cooking the vegetables, keep an eye on the pot.  Once the water begins to boil, add your pasta and cook as directed on the package (or about 8-9 minutes)

In a large skillet/saute pan, pour in 2 tablespoons olive oil.

Once the olive oil is hot, add the garlic and onions.

Saute 2-3 minutes.

Add the herbs, and give everything a quick stir.

Add the remaining vegetables and cook until fork tender, but not too soft (unless you prefer them that way).

If needed, add more olive oil while cooking the vegetables. If not, add the olive oil when they are done and stir in.

When the pasta is cooked, drain and add it to the vegetable mixture.

Mix everything until very well blended.  If the mix seems dry, add a bit more olive oil.

Serve immediately.

For this dinner, we paired our Pasta Primavera with barbeque chicken.

More herbs can certainly be used, and will be needed if you want to taste them in each bite.  You can also wait and add some of the herbs (or additional herbs) in later if you want to emphasize their flavors. 

I prefer to keep the amount of herbs to a low roar so that the flavors of the individual vegetables and the olive oil shine...

piling up different combinations on my fork with every bite!

So good!

This dish is great as leftovers, too.  It heats up well and it keeps in the fridge for several days.

One of my favorite things to do with the leftovers is to add a large ladle full into some eggs and scramble them.  It makes a quick and easy meal!

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