Pasta Primavera Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
Olive Oil-4 fl oz
Garlic -6 pressed cloves
Salt- 2 tsp.
Black pepper-, crushed-.5 tsp
Fine Herb- 1.5 grams
Wine Vinegar-.5 fl oz
Chopped green onion- 1 oz
Chopped parsley-.5 oz
Salad:
Basil Leaves,Fresh- .02 oz
Carrots, blanched- 3.0 oz
Parsley, Chopped- 0.16 oz
Thin Spaghetti Cooked- 13.5oz - 20oz
Peas Frozen-2.0 oz
Zucchini-2.5 oz
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Directions: |
Directions:The dressing preparation is self explanatory. I recommend making this the day before so that the ingredients have time to infuse their flavors with the olive oil. Place the dressing in the refrigerator. Fines herbes may be difficult to find. You can make the dressing without it and the taste, while slightly different, will still be fine
1.Cook the spaghetti according to box directions. (Obviously you can adjust the time to your own choice of tenderness) When cooked, rinse in cold water and place in mixing bowl
2. Peel the carrots and cut into matchstick size pieces. Blanche in boiling water for 3-5 minutes. Drain and place in in the bowl
3. Cut the zucchini into matchbook size pieces and place in the bowl.
4. Chop the parsley finely and place in the the bowl
5. Rinse the frozen peas and place in the bowl
6. Toss the ingredients
The dressing will thicken in the refrigerator so take it out about 1/2 hour prior to tossing with the salad (or you can always microwave it just long enough to liquify)
Toss and serve |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:one hour |
Personal
Notes: |
Personal
Notes: We eat this dish cold but it can also be served warm.I started making this dish in 1986 to sell at the French Oven Bakery Chain that I ran. It was one of our most popular salads. I have continued making it for family and friends for the past 30 years. I usually make a double recipe as it gets eaten so quickly!
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