Pasta Primavera
Pasta Primavera is a delicious entrée with fresh veggies and a homemade pesto that will satisfy your taste buds. It light and healthy, yet filling.
Ingredients
Homemade Pesto
- 1 cup fresh basil leaves
- 3 1/4 teaspoon garlic minced
- 3 tablespoons pine nuts
- 1/3 cup fresh parmigiano grated
- 2 tablespoons lemon juice
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
Pasta Primavera
- 16 ounce boxed cavatappi pasta (corkscrews)
- 2 tablespoons olive oil
- 1 bell pepper julienned
- 1/2 medium onion julienned
- 1 large carrot peeled and ribboned (use a potato peeler for both)
- 2 small yellow squash sliced
- 2 small zucchinis sliced
- 1 cup cherry tomatoes halved
- 1/2 teaspoon garlic minced
- salt to taste
- fresh parmigiano grated for garnish
Instructions
Homemade Pesto
- Combine all ingredients except the extra virgin olive oil into a food processor.
- Slowly add the olive oil and continue to pulse until all the ingredients are emulsified.
- If you have extra, store in a well-sealed container in the refrigerator for up to a week.
Pasta Primavera
- Wash and cut all of your vegetables.
- For the vegetables, turn on your electric fry pan to 250-300 degrees. If you are using a pan on the stove turn it on to medium heat. Pour the olive oil into the pan as it warms.
- Sauté the onion and bell pepper for about four minutes.
- Add in the carrot ribbons and cook for five more minutes. The carrot ribbons should be tender. Add in the zucchini and squash.
- You are welcome to add more olive oil to your vegetables as they sauté and absorb the oil.
- As soon as you add the zucchini and squash, begin to boil the water for your cavatappi pasta. Cook pasta according to the package's instructions.
- Once the vegetables are tender, add in the minced garlic and halved cherry tomatoes.
- Drain the pasta. In a bowl mix together the sautéed vegetables, pasta, and pesto. For garnish, grate some fresh parmigiano on top. You can never have enough parmigiano!