What popped out most to me was the lemon zest. I found that it really brought out the flavors. Also, I enjoyed haviing an array of colors on my plate. So, if you're looking for a more healthy Italian experience while staying in the comfort of your own home please be my guest and read more.
This Easy Pasta Primavera dish is in fact incredibly easy to make. Sure you have to cut up some veggies, but a little work goes a long way, right? What I liked most about this recipe is that you use only a pot and a pan. Also, you can combine all the ingredients later to get an equal balance of ingredients per spoonful served (as shown below). If you wish, you could serve the pasta first and have the veggies on top or to the side.
Easy, Delicious and Just as good when heated up as leftovers, or at least as good as leftovers can be! If this describes how you like food to be then this dish is just for you. Efrain here and the other day I was craving some Italian food, but something with more zest than my usual chicken parmesan order at Olive Garden. A Fun Fact about me is that I LOVE chicken parmesan, more so than I probably should, but this day I just wasn't craving my usual foods. So as I'm perusing through a cookbook I find a dish that sounds not only healthy, but tasty as well.
Easy Pasta Primavera
Easy Pasta Primavera
Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
*1-2 yellow bell peppers, seeded and chopped
1 lb asparagus, trimmed and cut into 1in. pieces
1 (14.5oz) can diced tomatoes
*1 lb farfalle or fusilli
2 ounces baby spinach
1 cup frozen peas
1 tablespoon plus 1 ½ teaspoon lemon juice
Grated parmesan cheese, optional (for serving)
Directions
1. Bring 4 quarts of water to boil in a large pot.
2. Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Add garlic and cook until fragrant, about 30 seconds.
3. Add bell peppers, asparagus, tomatoes, and ½ teaspoon salt. Cover and cook until asparagus is bright green, 3 to 5 minutes. Uncover and continue to cook until vegetables are tender and liquid has evaporated, 3 to 5 minutes.
4. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dene. Reserve ½ cup cooking water, drain pasta, and return to pot. Add spinach, peas, lemon juice, tomato mixture, and remaining oil and toss to combine, adding reserved pasta water as needed.
5. Serve, adding grated cheese on top if desired.
Personal Notes
-Cook only the amount of pasta each person wants to have on their plate and not the full 1lb, unless you plan on having more pasta for leftovers (I used 2oz per person)
-I used only 1 yellow bell pepper and thought it came out just as fine
-If planning on combining all ingredients in one big pot or pan make sure that it is big enough so you can have room to stir
-The key to making this recipe work well is by making all parts are cooked well enough, so don't be afraid to cook the vegetables longer if it means the aspargus will be cooked all the way through
*This recipe came from "The Best and Simple Recipes" from America's Test Kitchen
Posted on: 3/16/14