From Sloane Taylor
Pasta Primavera is a perfect warm weather dinner, especially with a glass of cool, crisp white wine.
The word primavera means springlike in Italian, but don’t be fooled that this dish originated in Italy. Nope! Both Canada and the US claim the honor of creating Pasta Primavera. No one knows for sure which country invented this delicious dish, but the fact is that it didn’t come to be until the 1970s.
This recipe is for 2. If you are serving more simply increase the ingredients accordingly. Don’t prepare extra for another meal because the veggies get mushy when reheated.
Pasta Primavera
Cook pasta per package directions al dente, no longer. Drain into a strainer, retaining ⅔ cup of water for the sauce. Cover tortellini to keep warm.
Slice carrots in thirds lengthwise. You do this because carrots take so much longer to cook. Slice red onion into thin rings, but not too thin, then cut in half.
Remove seeds from pepper then cut into strips lengthwise. Set aside. Freeze the extra for another recipe.
Cut asparagus into 1-inch pieces. Add to pepper bowl. Slice cucumber/zucchini about ¼ inch thick then add to pepper mix.
Pour oil into a Dutch oven set on medium-high heat. You need this size pan to properly blend the veggies. Stir in carrots and onion, saut̩ until crisp tender, 6 Р8 minutes. Stir often and adjust heat to prevent burning.
Lower heat to medium. Add butter, asparagus, pepper slices, and mushrooms. Season with garlic, black pepper, and lemon juice.
Gently blend in pasta and cheese. Add small amounts of reserved water to thin sauce to your liking.
Heat through. Sprinkle on
parsley then serve.
May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!
Sloane
