Last night I made Pasta Primavera, which I adapted from a recipe posted on This Week For Dinner. It was really tasty and I wanted to share. I can't wait to make it in the summer when I can get most of the ingredients from my own garden!
5-6 cloves of garlic
2 tsp olive oil
3 cups chopped tomatoes
1/4 cup white grape juice (the recipe called for white wine, but I don't keep that on hand. I'm sure you could probably use chicken stock as another alternative)
1/2 cup basil leaves (I actually forgot this and it was still really good)
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper cut into 2-inch matchsticks
1 generous handful of sugar snap peas, cut in half
1 generous handful off green beans, cut into 2-inch chunks
salt and pepper to taste
1 pound farfalle pasta
1/4 cup grated Parmesan cheese (or you can use Pecorino)
(these are the ingredients I used, you can also add any number of additional vegetables... asparagus, snow peas, zucchini, green peas, etc.)
image via This Week For DinnerDirections:
Bring a pot of water to boil. Meanwhile, saute the garlic and oil in a saucepan for about 2 minutes. Add the tomatoes, grape juice and salt and cook on medium heat for 5 minutes. Add the basil and red onions, cover, remove from heat.
When the water is boiling, blanch the vegetables. Put the carrots in first. After one minute add the remaining vegetables. Cook for another minute or two and then lift them out with a slotted spoon (or colander if you're fancy like that). Reserve the pot of boiling water and add the pasta. Cook until al dente.
Stir the drained veggies into the tomato sauce. Add salt and pepper, cover, and set aside. Drain the pasta, reserving 1/4 cup of the cooking water. Toss the pasta with the reserved water and 3 tablespoons of the grated cheese. Finally, top with the tomato-veggie sauce. Sprinkle with remaining Parmesan and serve immediately.