Pasta Primavera
From vegheadsweetie 14 years agoIngredients
- 1 pound penne pasta shopping list
- 2 tablespoons olive oil, or enough to coat the bottom of your skillet shopping list
- 3 cloves garlic, chopped shopping list
- 2 carrots, peeled and sliced thin shopping list
- 1 bunch of asparagus (about a pound), stem ends snapped off and cut into 1-inch pieces shopping list
- 1 red bell pepper, halved, seeded, and sliced into small strips shopping list
- 1 yellow bell pepper, halved, seeded, and sliced into small strips shopping list
- 1 cup small cherry tomatoes, halved, it's abour 24 tomatoes (48 halves) shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 2/3 cup half-and-half shopping list
- 1/4 cup pasta water (give or take) shopping list
- 4 tablespoon grated Parmesan, more or less if you want shopping list
How to make it
- Bring a large pot of salted water to a boil. Add pasta to it and cook to al dente, tender yet firm.
- Meanwhile, heat 12-inch over meidum-high heat. Add oil and garlic; cook 1 to 2 minutes.
- Add carrots; cook about 4 minutes.
- Reduce heat to medium. Add asparagus; cover, cook 8 minutes or until the vegetables are tender. You don't want them mushy, mushy veggies are no good. (Add water if you think you need it, but you shouldn't)
- Uncover and add the bell peppers, cook about 5 minutes stirring occasionally. NOTE: With the bell peppers, you can switch them with green or orange if you like, it's all about taste and color.
- Add cherry tomatoes, salt, pepper, and half-and-half. Stir in the pasta water.
- Drain pasta and put into a bowl.
- Pour the sauce over the pasta and sprinkle with the parmesan.
- Yummy with a green salad and bread sticks.
People Who Like This Dish 2
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