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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Pasta Primavera Recipe

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This recipe for Pasta Primavera is from Lighthouse Ministries Family Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 TBSP olive oil
1 cup sliced red onion
¼ tsp salt
1 ½ cups small Broccoli Florets
1 ½ cups small cauliflower florets
1 TBSP minced garlic, divided
1 ½ cups green beans halved lengthwise
1 cup snap or snow peas, ends trimmed
½ medium red and/or orange bell pepper thinly sliced (I like to do both!)
½ small yellow summer squash, sliced
8 oz. uncooked rainbow fusilli pasta
2 scallions, minced
3 TBSP minced flat leaf parsley
3 TBSP minced basil
2 TBSP freshly grated Parmesan
Freshly ground pepper
2 to 3 TBSP pine nuts, lightly toasted (optional)
Directions:
Directions:
Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet. Add onion and salt, sauté over medium heat for about 5 minutes. Add broccoli, cauliflower, and half the garlic to skillet. Stir and cook for 5 minutes. Add green beans, peas, bell pepper and squash, cook 5 minutes. Then stir in remaining garlic, cook another 5 minutes and set aside. Once water is boiling, add fusilli and cook according to package. Drain thoroughly and transfer to large bowl. Add veggies to bowl. Sprinkle scallions, parsley, basil, Parmesan. Top with pepper and pine nuts.
Personal Notes:
Personal Notes:
I find it easier if I cut everything first. Hope you like it!

 

 

 

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