Recipe

Pasta Primavera Recipe


Pasta Primavera Recipe
Add Step-by-Step Photos 		Rrobby / All my dishes
1 year, 6 months ago
I formulated this recipe to appeal to my vegetarian students as well as the carnivores in our group. Everyone thought it was a hit.
Prep:45m Cook:15m Servings:10

Rrobby

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Ingredients
  • Basket grape tomatoes, halved
  • 2 T. olive oil, salt and pepper
  • 1/2 lb. fresh green beans
  • 1/2 lb. fresh asparagus
  • 1/2 lb. fresh broccoli
  • 2 T. olive oil
  • Med. red onion, rough chop
  • 2 cloves garlic, minced
  • 1 qt. 1/2 and 1/2
  • 2-3 squirts of good pepper sauce (Cholula or Tex. Pete) not Tobasco
  • 2-3 tsp. vegetarian broth paste (or beef paste)
  • 2 C. cold water
  • 2 T. cornstarch
  • Large handful fresh spinach
  • 1 C. frozen peas
  • 1 tsp. dried basil or 1 T. fresh basil, chopped fine
  • Parmesano reggiano

Directions
  1. Toss grape tomato halves in olive oil and salt and pepper and roast at 400 degrees until soft and just darkening
  2. Cut all vegetables into bite sized pieces
  3. Blanch in boiling water for 1 min., shock in icewater bath (If you prefer, you may roast the vegetables in the oven like you did with the tomatoes)
  4. In a large sauce pan saute onion and garlic in olive oil until translucent
  5. Add drained veggies and saute until just starting to brown
  6. Add 1/2 and 1/2 to onion/garlic mixture and slowly heat
  7. Add hot pepper sauce and flavoring paste
  8. Mix water and cornstarch and add to 1/2 and 1/2. Bring to boil, stirring constantly until thickened.
  9. Add spinach to wilt and all of the sauteed veggies.
  10. Stir in peas, tomatoes and basil
  11. Serve over whole wheat pasta and top with grated parmesan
  12. Note: For your meat eaters, serve with grilled boneless, skinless chicken breast.

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Comments

minitindel 1 year, 6 months ago said:
Rrobby sounds very good and did your students love it ????


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