Looking for a fun idea for dinner tonight or even this weekend try out this no cream Pasta Primavera! No Cream Pasta Primavera (adapted from allrecipes) (Serves 6) Ingredients: -1 12 oz package of penne pasta -1 yellow squash, chopped -1 zucchini, chopped -1 carrot, julienned -1/2 red bell pepper, julienned -1/2 cup pint of grape tomatoes -1 cup of fresh green beans cut into 1 inch pieces -5 spears of asparagus trimmed and cut into 1 inch pieces -1/4 cup of our Rotture Di Oro Olive Oil -1/4 tsp of salt -1/4 tsp of coarsely ground black pepper -1/2 tbsp of fresh lemon juice -1 tbsp of our Italian Herbs -1 tbsp of butter -1/4 large yellow onion, thinly sliced -2 cloves of garlic, thinly sliced -2 tsp of lemon zest -1/3 cup of chopped basil leaves -1/3 cup of chopped fresh parsley -3 tbsp of balsamic vinegar -1/2 cup of grated romano cheese Directions: 1. Pre heat oven to 450 degrees, line the baking sheet with aluminum foil. 2. Bring large pot of water to a boil, add penne pasta, cook 10 to 12 min, then drain. 3. In a separate bowl, toss squash, zucchini, carrot, red bell pepper, grape tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, or until tender. 4. Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve. ENJOY!
Posted on: Thu, 13 Mar 2014 18:27:50 +0000