Pasta Primavera

After brunch, we took a detour through the farmer's market in Roslindale Village on Saturday morning. We picked up some heirloom tomatoes, a zucchini, a purple bell pepper and a hardy bunch of basil with the intentions of making a pasta primavera for supper. I figured that I would throw all the veggies in my saute pan with olive oil, garlic and onion, then throw over pasta. And that's exactly what I did.

Pasta Primavera


1 medium zucchini, diced
1 small onion, julienned
1 1/2 cups of tomatoes, diced
1 bell pepper, julienned
1 cup of basil chiffonnade
2 gloves of garlic, minced
1 tsp of red pepper flakes
4 TBS of Extra Virgin Olive Oil
Salt & pepper to taste
1 lb of cooked pasta of your choice, al dente
Grated Parmesan cheese, garnish

In a saute pan over medium heat, saute garlic, onion and zucchini in the olive oil until onions are transparent. Add the tomatoes and bell pepper, and saute for another minute. Add red pepper flakes, salt, pepper and basil. Stir to incorporate, then remove from heat. Toss veggie mixture with the cooked pasta and serve garnished with grated Parmesan cheese. Buon appetito!



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