Here is a great recipe for pasta primavera, a classic Canadian twist on a pasta dish. It's full of veggies, fun and flavor. This is one of those recipes you can change and have fun with to match your style and taste! I used black truffle oil for some depth and also a creamy cheese sauce. This is a quick and easy meal that takes about 20 minutes of prep and another 20 to cook but full of flavor and with extra cheese at the end it really pops!
The Basics: 1 cup thin sliced red onion 1 cup quartered mushrooms 1 cup mixed red, yellow, green peppers 1 cup cherry tomatoes (halved) 1 cup squash chopped 1/2 cup thick shredded carrots 1/2 fresh basil Toss all these veggies: In a mixing bowl, then spread on a sheet pan and roast at 375 for 15 minutes and low broil another 5 to 8 minutes. 3 TBS EVOO 2 TBS dried Italian spice blend 1/2 TBS Black Truffle Oil (or more to taste but start slow since truffle oil can be a strong taste) 4-6 minced garlic cloves 1 tsp kosher salt 1 tsp cracked pepper Pasta and Sauce: I use 1/2 box of farfalle pasta (you can adjust to get the pasta veggie ratio you want) 3 TBS butter 1/4 cup heavy cream 1/2 cup shredded parm Toss the sauce, pasta and veggies together and....Bing Bang it's good times!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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