How to make pasta primavera. Spaghetti with fresh vegetables and an easy tomato garlic herb sauce.
|Spaghetti pasta||8 Ounce|
|Sliced green beans||1 Cup (16 tbs)|
|Broccoli florets||1 Cup (16 tbs)|
|Carrot||2 , julienned|
|Tomatoes||2 , dice (about 2 cups)|
|Garlic||1 Clove (5 gm) , mince|
|Chopped oregano/Dried oregano||1 Teaspoon (fresh or 1/2 teaspoon of alternate ingredient)|
|Fresh chopped basil/Parsley||1 Tablespoon|
|Fresh lemon juice/Balsamic vinegar||1 Teaspoon|
|Olive oil||1 Tablespoon|
1.Put on a large pot of water to boil the pasta. Stick a lid on it and it will boil faster.
2.Combine the tomatoes, garlic, herbs, lemon juice, oil, and salt and let them marrinate while everything else is happening
3.Once the water boils, add the pasta and set a timer for 2 minutes less than the pasta package states.
4.When the timer ding-a-lings, add the vegetables and cook another 2 minutes.
5.Drain the whole thing, but not really well. Leave it a little wet.
6.Mix the tomato sauce with the pasta and vegetables
7.Add a splash more oil if it seems dry and add some salt if it needs it.
8.Serve and enjoy.
Other vegetable combinations to try: raw or steamed asparagus with spring onions and peas; thinly sliced cabbage, radicchio, and baby spinach; cooked artichoke hearts, red onion, black or Kalamata olives; summer squash medley: zucchini, yellow, patty pan squash; roasted eggplant and heirloom tomatoes.