3 Easy Peasy Pasta Primaveras

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~*~ 3 PASTA PRIMAVERA DISHES ~*~

Celebrate the coming of spring with these vibrant seasonal vegetable dishes. I like to use non-traditional pasta shapes to change things up. Out of the 350 different shapes out there, I found 3 that look way more fun to eat than plain ‘ol penne and spaghetti (though they both have a special place in my Italian heart). 

 

Rainbow Ricciolo   

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1 pound ricciolo

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

1 red onion, thinly sliced

2 garlic cloves

1/2 cup shredded Parmesan cheese

1 tablespoon olive oil

salt & pepper, to taste

 

Mean Green Barilotti

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1 pound barilotti

1 onion, diced

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 shredded Parmesan cheese

salt & pepper, to taste

 

First-Class Fusilli Long

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1 pound fusilli long

2 cloves garlic, minced

3 cups red and orange cherry tomatoes, halved

1 1/4 cup small mozzarella balls

1 bunch fresh basil, torn

1 tablespoon olive oil

salt & pepper, to taste

 

Music 

Artist: Gotan Project

Album: La Revancha Del Tango

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1. RAINBOW RICCIOLO

Preheat oven to 425F.

Cook pasta in a large pot of salted boiling water, following the box instructions.

Place bell peppers, red onion, and garlic cloves on a baking sheet. Drizzle with 1 Tbs 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.

Drain the pasta then return it back into the pot. Add the peppers, onions, and garlic to the pot. Toss to combine and season with salt & pepper to taste. Serve with Parmesan cheese and fresh basil.

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2. MEAN GREEN BARILOTTI

Cook pasta in a large pot of salted boiling water, following the box instructions.

Heat 2 Tbs olive oil in a large skillet over medium heat. Sauté the onion and jalapeño until softened. Increase heat to medium-high. Add zucchini and sugar snap peas, cook for about 5 minutes. Add the asparagus and cook until softened, about 5 more minutes.

Remove from heat and mix in pesto. Drain the pasta and add to the veggie mixture. Toss to combine and season with salt & pepper to taste. Serve with Parmesan cheese.

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3. FIRST-CLASS FUSSILI LONG

Cook pasta in a large pot of salted boiling water, following the box instructions.  Reserve 1/2 cup pasta liquid before draining.

In a large skillet heat 3 Tbs olive oil over medium heat. Add minced garlic and sweat until fragrant, about 1 minute. Add tomatoes. As the tomatoes cook and soften, mash them with a fork. Continue to cook until the tomatoes make a sauce, about 4 minutes. Season with salt & pepper to taste.

Drain the pasta then add to the tomato sauce. Toss to combine. Add reserved pasta water, 1/4 cup at a time. Continue to cook until liquid reduces. Serve with fresh basil and mozzarella.

 

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