One day, when Deloris was over, we didn’t feel like going out. I sent her to explore the depths of the refrigerator to see if it inspired any cooking ideas. She declared it Pasta Primavera Day and we set about the task of chopping and dicing random vegetables.
This is one of those meals that can help you bat cleanup in your vegetable crisper. There are no particular “have-to’s”, in terms of the ingredients, but here’s what we used:
- olive oil
- broccoli (stem and all)
- red pepper
- green pepper
- yellow squash
- minced garlic
- salt & pepper
- olive oil
- Dreamfield’s Penne Pasta
- Either cream cheese or Italian dressing and a little shredded parmesan cheese
While bringing our water for pasta to a boil, we diced up all the vegetables so that they were all about the same size. We sauteed them until they were somewhat tender, then added the minced garlic, salt and pepper.
For one variation, we simply tossed the pasta with the cooked vegetables and a couple of splashes of Italian dressing, then topped it with a small amount of grated parmesan cheese. We neglected to take a picture, so we gave ourselves a timeout.
While taking our timeout, we prepared and at the other variation. 😉 For the other variation (pictured here), we added some softened cream cheese to the skillet with the vegetables, stirred it in, and heated it through until warmed, then plopped the mixture on top of the pasta.
Often, you will see large pieces of vegetables with pasta primavera. The smaller pieces made the vegetables cook more quickly and we found it easier to eat.
Garnish with your favorite fresh Italian herb — oregano, parsley, or basil.