Friday, July 6, 2012

Pasta Primavera

Pasta Primavera

4 cloves garlic- (this is the little sections on a bulb of garlic, not 4 whole things of garlic)
1 hefty slice of onion
6-8 stalks asparagus
1 medium Zucchini
1 medium Squash
1 c cherry tomatoes
¾ c sliced mushrooms
1 T Olive Oil
2 T Balsamic Vinegar (or red wine vinegar)
1 Can diced tomatoes- I like the Italian herb flavored kind..
Bow Tie Pasta (but rotini is good too) you want one with nooks and crannies though ;)
fresh parmesan. You’re gonna want a LOT- yum.

Chop the garlic and onions into little bitty pieces (if you have a chopper, use it) and then cook it over
medium heat in a skillet with the olive oil. Put the water on to boil at the same time. I like to add some
balsamic vinegar and salt to the noodle water to give it some flavor.
Once the garlic and onions are cooked and tender, reduce the heat to medium low and cook the
veggies. Just cook them in the skillet, stirring often, until they are tender. Boil the noodles for 1 minute
LESS than the box says.

After the veggies are tender, add the diced tomatoes and balsamic vinegar (and whatever herbs you
like- I love adding rosemary and basil). I like to make the tomatoes more liquid by putting them in the
food processor- but that’s mainly because Daniel hates ‘chunks’. Drain the noodles but save ½ cup of
the noodle water. Add the noodles and water to the skillet and turn on low. Let it all simmer together
for 10 minutes or so. Then serve topped with shredded Parm. Yum.

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