“Primavera” literally means the season of spring. Pasta Primavera is an Italian-American dish that I adore for its color, many textures, and fresh flavors that feel like springtime in your mouth! Be creative and try out this recipe with any fresh, spring veggies that catch your eye. The key is to keep the veggies somewhat crisp and make sure to include as many colors as possible.
Cook pasta as directed (minus 1-2 minutes cooking time). Rinse with cold water and then drizzle with olive oil. Toss in large bowl and set aside. Add 1/4 cup olive oil to large skillet, and heat over medium. Add asparagus, bell pepper, carrots and sauté for 3 to 4 minutes; then add the squash, vinegar, pepper, and Italian seasoning. Stir frequently for 5 more minutes or until vegetables are slightly soft. Pour veggies over pasta; add the chopped parsley and basil as well as artichoke and olive pieces. Toss well and serve up. You can add optional cheese to the top. This recipe is excellent with a bit of the Arugula Pesto tossed in.
Copyright 2011 Tiffany Pollard
