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Pasta Primavera

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Pasta Primavera

Pasta Primavera

Pasta Primavera

  • 8 oz Gemelli Pasta
  • 2 Cups Broccoli Florets
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Minced Garlic ½ Onion, Diced
  • 1 Carrot, Shredded
  • 1 Medium Zucchini, Sliced into small Chunks
  • 1 Medium Yellow Squash, Sliced into small Chunks
  • 1 Red Bell Pepper, Sliced
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 10-12 Cherry Tomatoes, Halved
  • ½ Cup White Wine
  • 2 tsp Lemon Zest Juice from 1 lemon
  • ⅓ Cup Grated Parmesan Cheese
  • 1 Tbsp Fresh parsley, Chopped
Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside. In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent. Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper — sauté until just tender, about 3-4 minutes. Add cherry tomatoes and cook for another 1-2 minutes. Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl. Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.

This plate was made by: The Kitchen Belle

Indian River County

Mary
(772) 633-4289
www.facebook.com/pages/The-Kitchen-Belle/129864523767057?fref=ts Facebook

Posted: 2015-10-08 13:06:52

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