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.
- 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
- 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
- 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.
- 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.
Returning home from a long weekend at a 50th wedding anniversary, my wife suggested I make something simple for dinner, pasta primavera.
Indeed simple—-and delicious, especially because the vegetables are roasted!!!
- 3 carrots, peeled and cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips (I used Banana Peppers from my garden)
- 1 jalapeno pepper seeded and cut into thin strips (my addition)
- 2 ears of fresh corn (Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible) (my addition)
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound Tagliatelle pasta (I used fresh pasta from RANA.)
- 15 cherry tomatoes, halved and seeded
- 1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet (I used a large cast iron pan), toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10–15 minutes, about 20–30 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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