Monday, February 28, 2011

Pasta Primavera

We had an event at work on Friday, and we had tons of vegetables left from the crudite platters. I couldn't stand to see them go to waste, so I brought home a bag of veggies. Yesterday, we had beautiful sunny, warm weather that felt like Spring, and the weather inspired us to make a pasta primavera with the veggies.

Because we acquired the vegetables already cut up, this was a really quick meal. My husband even declared that is was "the simplest dinner ever." It was delicious too. The rich sauce balances nicely with the fresh vegetables, and a pinch of red pepper flakes adds just a big of heat.

We placed our bamboo steamer over the pasta pot, and loaded it up with the vegetables.

The whole dinner was ready in 15-20 minutes and was ready to enjoy. We chose farfalle pasta (bow ties) which seemed appropriate for Oscar night.

Pasta Primavera
serves 4

1 lb farfalle pasta
1 T butter
6 cloves of garlic, roughly chopped
4 C vegetables, cut into bite size pieces
1 pint half and half
1/2 t red pepper flakes
1/4 C Parmesan cheese
salt to taste

Start the pasta water. Prepare vegetables. Melt the butter in a heavy bottomed skillet and add the garlic. Cook the garlic until soft. Add the pasta to the boiling water, and place bamboo steamer over the pot. Add vegetables and cover. Cook the vegetables until they are crisp but tender (about 5 minutes). Remove from heat and place in a mixing bowl. Once the garlic is tender, lower the heat and add cream, red pepper and Parmesan cheese. Cook over low heat, whisking regularly (to ensure the sauce doesn't break) until it thickens. The sauce and pasta should be done about the same time. Add everything to the mixing bowl and stir to combine. It's ready to serve.

Some other easy variations include adding artichoke hearts, pesto, or pureed roasted red pepper.

This week's menu:
Monday - out to eat after a prenatal appointment
Tuesday - Turkey breast stuffed with mushrooms, quinoa and broccoli
Wednesday - Fire chicken with salad
Thursday - Salmon with mustard glaze
Friday - leftovers

This post is part of My Meatless Mondays, Monday Mania at the Healthy Home Economist, Meatless Mondays at Midnight Maniac, and Menu Plan Monday at Orgjunkie.

1 comment:

Renee @ MyKitchenAdventures said...

Gosh, I wish it would act like spring around here! I love when there is a bunch of cut up veggies left from a veggie tray! Its like having your own sous chef! lol

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