Sunday, July 6, 2008

Pasta Primavera

Graham asked for pasta tonight, and I whipped up my Pasta Primavera. I realized I hadn't made it once since we got married, and tonight was the perfect night to make it. It's a great meal to make when you don't feel like making a whole meal--it's the perfect one-pot dish. It's also perfect for leftovers night--it's one of my favorite ways to use up leftover vegetables. Enjoy.

Pasta Primavera

2 T. olive oil
4 T. butter
1 c. chicken stock
Pasta (your choice)
1 1/2 cups broccoli, chopped
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 or 2 handfuls green beans
1 c. peas
1 onion, chopped
6 cloves garlic, chopped
4 carrots, chopped
1 10 oz. can crushed tomatoes
1 tsp. oregano
1 tsp. basil
1 lemon

Begin by boiling the water for the pasta. When the water begins to boil, add the salt and add the pasta. Cook for no longer than 8 minutes, until al dente.

Heat the olive oil and 2 T. butter in a large skillet. Add the onions and garlic and cook for approx. 2 minutes. Add the carrots and broccoli and cook for 2 minutes. Remove vegetables to a plate. Add the peppers, tomatoes, and green beans and cook for 2-3 minutes. Remove to the plate.

Add another tablespoon of butter to the skillet. Once the butter melts, add the chicken stock. Scrape up the brown bits at the bottom of the skillet. Add another tablespoon of butter and the juice from the lemon. Cook the sauce for a few minutes and let it thicken.

Once it's thickened, add the vegetables to the skillet and toss to coat. Bring the sauce to a simmer. Remove from heat.

Mix pasta and vegetables together in a bowl. Mix well and coat pasta with sauce.

  • I also made my marinara sauce for dinner tonight since Graham doesn't like the lighter sauce. It works well with nearly any kind of sauce.
  • Almost any vegetable works well with this dish. If you've got to clear out the crisper, throw in anything you've got laying around.
  • If you've only got a few vegetables laying around, thicken it up with some extra onion.
  • My mom makes hers with plenty of mushrooms--she loves baby portobello mushrooms with her pasta and marinara sauce.
  • I had a bag full of baby carrots in the fridge, so I used half of those and chopped them up.
  • You can also add salt and pepper to taste whenever you like, but if you use plenty of chicken stock, be careful about over salting your food!

1 comment:

  1. Woohoo! Houston, we have pics! Your pasta looks wonderful and so colorful :) Hope your holiday weekend was a blast!


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