My wife and I were having lunch and she asked me “What’s for dinner?”
“I don’t know,” I said.
“Why not make some past primavera? And be sure to add some squash. My mom always stir-fried squash for me; sometimes with scrambled eggs.”
And I did. So delicious.
Ingredients
Vegetables
- 1¼ lbs. (about 6 cups) fresh vegetables cut into strips or diced (I used corn, squash, zucchini, red and green pepper—all from a local farm. And Japanese Eggplant, Jalapeno Peppers, and tomatoes—all from my garden. And some spinach.)
- 3 Tbsp. olive oil
- 2 tsp. Italian seasoning
- salt and pepper, to taste
Pasta + Sauce
- One package of fresh Rana linguine
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 pint grape tomatoes
- 1 cup chicken stock
- 3 Tbsp. butter
- ¼ cup fresh chopped parsley
- ¼ cup grated Parmesan cheese
- salt and pepper, to taste
Instructions
Vegetables
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside.
- In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
- Roast for 20 minutes or until the vegetables are tender and lightly golden brown.
Pasta + Sauce
- Cook pasta according to package directions. Drain.
- In a large sauté pan, heat olive oil over medium heat. Add garlic and tomatoes, and cook for about 2 minutes.
- Add stock and simmer, uncovered, until the mixture is reduced by half, about 13-15 minutes.
- Remove the pan from the heat and immediately stir in the butter until melted and parsley. Season with salt and pepper, to taste.
- Add the hot pasta to the sauce, stirring to combine. Then gently stir in the vegetables and Parmesan cheese. Taste for salt and pepper, and serve.
Bruce Barone 