Pasta Primavera v.2
Pasta Primavera v.2

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pasta primavera v.2. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Pasta Primavera v.2 is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Pasta Primavera v.2 is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook pasta primavera v.2 using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera v.2:
  1. Get 2 tbsp 2-3 Tblsp extra virgin LIGHT olive oil, see note
  2. Make ready 1 medium summer squash - yellow
  3. Get 1 medium Italian squash - green
  4. Take 1 medium yellow or green pepper
  5. Make ready 7 each asparagus spears
  6. Prepare 7 each sun dried tomatoes
  7. Take 1/2 tsp each parsley, dill, chives
  8. Make ready 1 pinch red pepper flakes - or to your liking
  9. Prepare 1 pinch oregano
  10. Get 1/4 cup white wine
  11. Get 3 tsp butter
  12. Make ready 1 1/2 tsp capers w/vinegar (non pareil type/small)
  13. Get 3 tbsp fresh lemon juice
  14. Get 1 pecorino/romano grated cheese
  15. Prepare 1 Extra virgin olive oil
  16. Make ready 1/2 box penne pasta, cooked al dente
Instructions to make Pasta Primavera v.2:
  1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
  2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
  3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
  4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
  5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

So that’s going to wrap it up for this exceptional food pasta primavera v.2 recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!