Italian Recipes

Pasta Primavera

Pasta Primavera


My version of a great pasta side dish that is also great the next day as a pasta salad! You can experiment with different vegetables such as cherry tomatoes, snow peas and zucchini.

Pasta Primavera Recipe

INGREDIENTS:

  • 1 cauliflower, trimmed and divided into 2" (5 cm) trees
  • 1 head broccoli, trimmed as above
  • 1 sweet red pepper, cut into julienne sized strips
  • 6 white mushrooms, sliced thinly
  • 3/4 cup (200 ml) frozen peas
  • 2 cloves garlic, minced
  • 1/2 tsp salt (3ml)
  • ground black pepper to taste
  • 1¾ lbs (800 gm) (finished cooked weight) penne rigata pasta
  • 2 tbsp (30 ml) butter
  • 1 cup (250 ml) ricotta cheese
  • Parmesan cheese

    • METHOD:

    Cook the pasta in salted water until al dente, drain and set aside.

    Half fill a Dutch oven with water, bring to the boil and add vegetables, including garlic.

    Cook, uncovered for four minutes.

    Add the pasta and continue to cook for an additional three minutes.

    Use a ladle to reserve 1½ cups (375 ml) of the cooking liquid.

    Drain the pasta and vegetable mix and then transfer to a large serving bowl.

    Add the butter and ricotta cheese along with the reserved stock and salt and pepper.

    Mix well, being careful not to break up the cauliflower and broccoli.

    Serve with Parmesan cheese on the side.

     

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