![]() But you can substitute whole wheat, gluten-free, or any type of pasta. Katya’s TIP: I like to use small shaped pasta for this dish, such as penne. 20-Minute Sun-Dried Tomato Pasta with Spinach.Chicken Sausage and Broccolini Pasta – only 7 ingredients!.Toss with cooked pasta, roasted vegetables, and Parmesan.In the end, stir in butter and fresh parsley.Then add the vegetable broth or chicken stock and let the mixture reduce by half.In a pan, sauté garlic with grape tomatoes.Toss cut-up vegetables with olive oil and Italian seasoning.The sauce adds a little extra something to the pasta and tastes like no other pasta primavera out there. You just have to give time for the liquid to reduce when making the herb sauce. This roasted vegetable pasta comes together fairly easily. Primavera sauce is so light and flavorful made with fresh vegetables and delicious tomato herb butter. Then tossed in herb and tomato butter sauce. This pasta primavera with roasted veggies is just that! It’s made with a mix of simple veggies that are roasted with Italian seasoning. We love it with buttery slices of garlic bread and a side salad.When it comes to easy veggie-loaded weeknight dinners…I’m all in! Especially ones that require little prep and are all about the veggies. This pasta primavera makes a fantastic meal on its own, though if you like, you could certainly pair it with a side dish or two. Stir in the fresh herbs, and season to taste.įinally, garnish with more basil, and serve! Then, add the pasta, peas, cheese, and lemon juice. Toss until the cheese melts down and coats the pasta in a lightly creamy sauce. It only takes a few minutes for the vegetables to soften. Next, sauté the veggies. I LOVE that all the vegetables cook in one pan in this recipe! Heat a glug of olive oil in a large skillet, and toss in the garlic, onion, zucchini, squash, asparagus, and cherry tomatoes. Toss the pasta with a drizzle of oil to prevent sticking. It’ll cook a little more with the veggies on the stove, so you want to be careful not to overcook it now. It’s so easy to make! Here’s how it goes:įirst, cook the pasta in a large pot of salted boiling water. This pasta primavera has to be one of the simplest dinner recipes on Love & Lemons. And salt and pepper – To make all the flavors pop.įind the complete recipe with measurements below.It really takes this recipe over the top! Technically, the tarragon is optional, but if you can find it, I highly recommend using it. Fresh basil and tarragon – They bring so much flavor to this simple pasta dish.Red pepper flakes – They add a little heat.Fresh lemon juice – I love its bright flavor with all the fresh vegetables.Pecorino cheese – It makes the pasta lightly creamy.Peas – I often use thawed frozen peas, though if you happen to have fresh shell peas, you could totally blanch them and toss them in.Cherry tomatoes – They become soft and bursty, lightly coating the pasta in their juices.Yellow squash and zucchini – Feel free to use just one or the other if you can’t find both!.Garlic and red onion – For savory depth of flavor. ![]() It makes it easy to get a little of everything in each bite!
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