Wednesday, April 21, 2010

Pasta Primavera with Fresh Veggies and Herbs


So this recipe is from The Vegan Table, but I adapted it so that I could make it in less than 20 minutes because I didn't have much time! I brought this to my grandma's for Easter dinner and everyone loved it!

Pasta Primavera with Fresh Veggies and Herbs

12 oz penne pasta
4 garlic cloves equivalent from pre-chopped garlic jar
2 bell peppers (red, orange, or yellow), cut into strips
10 oz bag of shredded carrots
2 zucchini squash, cut into 1 inch strips
8 stalks asparagus, ends trimmed and cut into 2 inch pieces
1 - 15 oz can diced tomatoes in juice
1 cup vegetable stock (from the box)
1 cup loosely packed fresh basil leaves, chopped, plus more for garnish
1/4 - 1/2 cup chopped fresh parsley
4.2 oz small can of sliced black olives
pinch of red pepper flakes
salt and pepper to taste
  • Cook the pasta according to package directions.
  • While pasta is cooking, chop up the peppers, zucchini, asparagus, basil, and parsley.
  • In a large pan, spray with non-stick cooking spray. Add the garlic and cook until lightly browned.
  • Add bell pepper, shredded carrots, zucchini, and asparagus. Sauté for about 10 minutes until veggies are tender but still crispy.
  • Reduce heat to low and add tomatoes and vegetable stock. Stir well to combine.
  • Once everything is heated through, add the olives, basil, parsley, red pepper flakes, and salt and pepper. Turn off the heat and add the pasta, tossing well to combine.
  • Serve warm or at room temperature. Add extra basil as garnish to your plate and enjoy!!!

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