Pasta Primavera Wednesday, March 26, 2014


3 medium carrots, peeled and julienned
2 small zucchini, cut into strips
1 large onion, thinly sliced
2 peppers, yellow, red, green or mixed, cut into thin strips
2 TBSP olive oil
kosher salt and ground black pepper
1 pound pasta - bowtie or linguine are great
15 cherry tomatoes, cut into halves
1/2 cup Parmesan, grated


Bring a large pot of salted water to a boil. Blanch the carrots, onions and peppers for about 3 minutes. Set aside. Cook the pasta in the same boiling, salted water until tender. Drain, reserving some of the cooking liquid. Meanwhile, in a large skillet over medium heat, saute the onion and zucchini in the olive oil until the zucchini become crisp-tender, about four minutes. Add the blanched vegetables, and toss well to combine. Add the cherry tomatoes, and season to taste with salt and pepper. Add the cooked pasta, and toss the pasta with the vegetables until well combined. If necessary, add some of the reserved pasta cooking liquid to loosen the pasta. Transfer to a large pasta bowl or platter, top with Parmesan cheese, and serve immediately.


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