Pasta Primavera is the perfect summer meal! Fresh vegetables are at farm stands and supermarkets in abundance. Pasta Primavera is a great meatless meal which is inexpensive to make and is sure to please. Feel free to substitute your favorite vegetables into this recipe.
- 3 carrots, peeled and cut into strips
- 1 large zucchini, cut into strips
- 2 yellow squash, cut into strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
- 1 cup of flour
- 2 1/2 cups panko bread crumbs (Japanese-style bread crumbs)
- 1 teaspoon dried leaf basil
- 1 cup fresh shredded Parmesan cheese, about 4 ounces
- 1 teaspoon salt
- black pepper to taste
- 2 large eggs
- Oil for frying
Sweet Pepper Dip
- 1/3 cup mayonnaise
- 2 to 3 tablespoons sweet pepper relish
- Slice the zucchini into 1/4-inch thick rounds.
- Put flour on a flat plate
- Beat eggs in a small bowl.
- Combine the panko with the basil, cheese, salt and pepper on a large plate.
- Coat zucchini slices one at a time in flour, then dip in beaten eggs, and then panko crumb mixture.
- Heat oil in a deep fryer to 360°.
- Fry zucchini in small batches until golden brown. This will take about 1 to 2 minutes for each batch. Using a slotted metal spoon, remove the cooked zucchini to paper towels to drain. Repeat with remaining zucchini.
- Sprinkle lightly with salt and serve with Sweet Pepper Dip.
Sweet Pepper Dip
- Combine 1/3 cup mayonnaise with 2 to 3 tablespoons of sweet pepper relish.
- 3 cups water
- 1 (14.5-ounce) can vegetable broth
- 1 (12-ounce) package extra firm tofu, cut into 1/2-inch cubes
- 1 large carrot, cut into 1/4-inch dice
- 2 tablespoons miso paste
- 1 1/2 tablespoons soy sauce
- 2 cloves garlic, crushed
- 2 cups chopped broccoli florets
- 1 cup snow peas, trimmed
- 1/2 cup sliced mushrooms
- 2 packages instant ramen noodles
- 1/4 teaspoon salt
- 1 teaspoon crushed red pepper flakes
Makes 4 servings.
- Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot. Bring to a boil, cover and reduce heat. Simmer for 1 hour. Add broccoli, snow peas and mushrooms; simmer for 4 minutes, or until vegetables are tender-crisp. Add ramen noodles (discard seasoning packets) and salt. Simmer for 3 minutes, stirring occasionally, or until noodles are done. Serve warm garnished with red pepper flakes.