Pasta Primavera

​Pasta Primavera is a classic American dish from the mid 1970's that enjoyed incredible popularity in restaurants and homes for several years, and then it was gone. It's made a bit of a come back so we're bringing it to you, enjoy!

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Ingredients

• Olive oil
• 3 cloves garlic, minced - divided
• 8 oz fresh mushrooms, sliced
• 1 c asparagus cleaned, tough ends removed and cut into 1 ½” inch pieces 
• 1 c small broccoli florets
• ½ c frozen peas
• 1 small zucchini sliced into ¼” thick pieces, quarter if desired
• 1 c grape tomatoes, halved
• 1 c freshly torn spinach
• Basil, fresh or dried. If fresh, 8-10 leaves torn into small pieces, if dried 1 tsp
• 1 lb spaghetti, cooked ( you can also use angel hair, springs, or penne)
• 1 c finely grated (freshly grated) Romano or parmesan cheese - divided
• 3 Tbs butter
• Kosher salt and fresh ground pepper, to taste
• Red pepper flakes if desired

You can add lots of other vegetables to this recipe too:

• Various colors and types of peppers
• Various squash
• Italian beans or green beans
• Onions

Directions

• Prep all of your vegetables and place in individual bowls. Have your pasta of choice ready. Place a large pot of water on a burner set to medium heat to start heating the pasta cooking water while you prepare your vegetables
• Turn your pasta water on high and put your colander in the sink for draining the pasta. When the water starts to boil, add a tsp of salt and the pasta. Stir to prevent sticking and cook to package instructions for al dente
• Using a 12” skillet, put 3-4 Tbs olive oil in to start. I put the vegetables in and sauté in order of how long they take to cook
  • Put half of your minced garlic into the skillet with the asparagus and broccoli, sauté for 3 minutes
  • Add the mushrooms and zucchini, sauté for 3 minutes
  • Add peas and tomatoes, continue to sauté 2-3 minutes. Toss to blend
  • Add spinach and basil. Toss and turn heat off
• Reserve about a cup of pasta water for the Alfredo and drain your pasta. Return to pot and toss in 1 tablespoon of butter
• Carefully slide vegetables into a large bowl. Return pan to burner and set at medium heat. Add 1-2 tbsp olive oil, 2 Tbs butter, and remaining garlic. Stir until melted and lightly sautéed
• Add ¼ cup pasta water, stir and heat. Add ½ cup grated cheese and melt. Stir well
• Stir in pasta and toss to coat. Add more pasta water if needed to form a thin sauce. Season with salt and pepper to taste
• Pour pasta into a large serving platter or bowl, top with cooked vegetables. Top the cooked vegetables with more grated cheese. You can also toss the vegetables with the pasta if using penne or springs, or put pasta into serving bowls and top each serving with vegetables. Enjoy! 

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