Pasta Primavera

Pasta Primavera
Pasta Primavera
Serves 6
They Will Eat Their Veggies!
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Ingredients
  1. 1 butternut squash, peeled and cut into 1/2 inch cubes (can be bought pre-cut)
  2. 1 head cauliflower, fresh cut into florets or 1 bag of frozen cauliflower
  3. 1 bunch asparagus, fresh or frozen, cut in thirds
  4. 1 red bell pepper, fresh or frozen, cut in squares
  5. 1 yellow bell pepper, fresh or frozen, cut in squares
  6. 1 zucchini, fresh or frozen, quartered and sliced
  7. 1 onion, purple, white or mixed, sliced
  8. 8 ounces mushrooms, sliced (optional)
  9. 2-3 cups fresh or frozen spinach, chopped
  10. 1/2 cup olive oil or 1/4 cup pesto sauce plus 1/4 cup olive oil
  11. 1/2 cup Pecorino Romano cheese (Parmigiana Reggiano can be substituted)
  12. Pink Himalayan salt and pepper to taste
  13. 2 cups grape or cherry tomatoes, quartered
  14. 1/2 package fresh basil, finely chopped
  15. Vegetable or Shirataki Noodles
  16. Broccoli and/or carrots can be substituted for above vegetables (steaming maintains their bright colors)
  17. Shredded carrots can be added raw for full nutrient value
Instructions
  1. Preheat oven to 450 degrees
  2. Fill pot with water and bring to a boil
  3. Toss the squash, cauliflower, asparagus, peppers, zucchini and onions in a bowl with 2-3 Tablespoons olive oil, salt and pepper
  4. Spread vegetables single layer on a cookie sheet lined with parchment paper
  5. Bake for 20 minutes
  6. Sauté the mushrooms separately and set aside
  7. Broccoli can be steamed at this time
  8. Chop tomatoes and basil, drizzle with olive oil and sprinkle with salt, set aside
  9. When water comes to a rolling boil, add spinach, blanche and remove
  10. Put strained spinach into a large shallow pasta bowl
  11. Add mushrooms and broccoli to the spinach
  12. Add the oven roasted vegetables to the bowl
  13. Use the remainder of the olive oil to season the noodles (Pesto can be substituted here)
  14. Add the vegetable or shirataki noodles to the bowl
  15. Use a generous amount of cheese (Parmesan or Pecorino Romano) and toss
  16. Garnish with room temperature tomatoes, fresh basil and a little more cheese
Notes
  1. Serve as is or top with a marinated, grilled chicken breast.
  2. Goes well with a garden salad.
  3. Be creative! Use any vegetables you like!
The Keyes Ingredients https://thekeyesingredients.com/
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Posted on

June 6, 2014

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