3 Easy Peasy Pasta Primaveras

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Celebrate the coming of spring with these healthy and vibrant seasonal vegetable dishes. Use not-so-common pasta shapes to liven them up even more!

 

EQUIPMENT

large pot

pasta strainer

knife

saucepan

baking sheet

 

INGREDIENTS 

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RICCIOLO

4 bell peppers (red, orange, yellow, green), thinly sliced

1 red onion, thinly sliced

2 garlic cloves

1 pound ricciolo

1/2 cup grated Parmesan cheese

olive oil

salt

ground black pepper

 

BARILOTTI

1 pound barilotti

1 onion, chopped

2 jalapeño peppers, seeded and diced

2 zucchinis, diced

1 cup chopped sugar snap peas

1 bunch asparagus, stalks diced, tips left whole

1/3 cup pesto, homemade or store-bought

1/2 cup grated Parmesan cheese

 

FUSILLI LONG

1 pound fusilli long

2 cloves garlic, minced

3 cups red and orange cherry tomatoes, halved

1 1/4 cup small mozzarella balls

Fresh basil, torn

olive oil

salt

ground black pepper

 

MUSIC

Artist: Gotan Project

Album: La Revancha Del Tango

 

INSTRUCTIONS 

RICCIOLO

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  1. Preheat oven to 425F. Place bell peppers, red onion, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper, toss to coat. Roast until flesh is tender and skin is ever so slightly burnt, about 15 minutes.
  2. Cook pasta in a large pot of boiling salted water, following the box instructions.
  3. Toss the pasta with the peppers and onions. Season with salt & pepper. Sprinkle with Parmesan cheese and fresh basil.

 

BARILOTTI

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  1. Cook pasta in a large pot of boiling salted water, following the box instructions.
  2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sauté jalapeño until soften, 5 minutes.
  3. Increase heat to medium-high. Add zucchini and sugar snap peas, cook for 5 minutes. Add asparagus and cook until softened, about 5 more minutes.
  4. Remove from heat and mix in 1/3 cup pesto. Place pasta in a large bowl and pour veggie mixture over it.
  5. Top with Parmesan cheese.

 

FUSILLI LONG

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  1. Cook pasta in a large pot of boiling salted water, following the box instructions. Reserve 1/2 cup cooking liquid.
  2. In a medium-sized skillet heat 3 tablespoons olive oil over medium heat. Add minced garlic, and sauté until fragrant, about 2 minutes.
  3. Add tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a sauce, about 4 minutes.
  4. Add tomato sauce to pasta and toss to combine. Add basil leaves, mozzarella, and reserved pasta water, 1/4 cup at a time, until pasta is moist.

 

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