Fresh Pasta Primavera
(serves 2, preparation time 25 minutes)
(serves 2, preparation time 25 minutes)
1/2 lb (8oz) fresh or dried spinach pasta
1 1/2 tablespoons olive oil or margarine
2 tablespoons minced garlic
1/3 chopped onion
2 teaspoon dried oregano (fresh if you have it!)
1/2 half a large zucchini sliced and halved
5 large mushrooms, sliced
1/4 cup red or orange (or both!) bell pepper, chopped
2 med roma tomatoes chopped coarsely
20 plus fresh basil leaves, torn into pieces
several dashes salt
1 1/2 tablespoons olive oil or margarine
2 tablespoons minced garlic
1/3 chopped onion
2 teaspoon dried oregano (fresh if you have it!)
1/2 half a large zucchini sliced and halved
5 large mushrooms, sliced
1/4 cup red or orange (or both!) bell pepper, chopped
2 med roma tomatoes chopped coarsely
20 plus fresh basil leaves, torn into pieces
several dashes salt
DIRECTIONS:
Put good quantity of water in a large pot on to boil for the pasta, first thing. Then start chopping and dicing your vegetables.
Heat the olive oil or margarine briefly over a medium heat in a good sized pan until the bottom is coated.
The garlic, onion, oregano and salt are added to the pan first to allow them to start releasing their flavors to infuse everything else. Saute them for a little under a minute and then toss in the zucchini.
After another minute toss in the mushrooms and continue to saute until everything is about halfway cooked.
Add the pasta to the boiling water. Then in your veggie pan, add the bell peppers and continue to saute.
About 7 minutes after the pasta has been boiling, add the basil and the tomatoes to the veggie pan and stir lightly. You want the basil to wilt and the tomatoes to get hot, but not to get cooked down!
Drain the pasta and immediately dish out into two bowls and top with delicious veggies, mix together and eat while it's still hot!
NOTE: You can change the vegetables depending on the time of year. Eggplant (which takes longer to cook), broccoli, asparagus, or whatever you have around the house.
Put good quantity of water in a large pot on to boil for the pasta, first thing. Then start chopping and dicing your vegetables.
Heat the olive oil or margarine briefly over a medium heat in a good sized pan until the bottom is coated.
The garlic, onion, oregano and salt are added to the pan first to allow them to start releasing their flavors to infuse everything else. Saute them for a little under a minute and then toss in the zucchini.
After another minute toss in the mushrooms and continue to saute until everything is about halfway cooked.
Add the pasta to the boiling water. Then in your veggie pan, add the bell peppers and continue to saute.
About 7 minutes after the pasta has been boiling, add the basil and the tomatoes to the veggie pan and stir lightly. You want the basil to wilt and the tomatoes to get hot, but not to get cooked down!
Drain the pasta and immediately dish out into two bowls and top with delicious veggies, mix together and eat while it's still hot!
NOTE: You can change the vegetables depending on the time of year. Eggplant (which takes longer to cook), broccoli, asparagus, or whatever you have around the house.
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