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Before you jump to Pasta Primavera v.2 recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Healthy eating is now much more popular than in the past and rightfully so. There are a lot of diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. People typically assume that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, people can change their eating habits for the better by carrying out some modest changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably choose lots of items out of habit. For example, in all likelihood you have never checked the box of your favorite cereal to find out its sugar content. Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. You don’t like eating oatmeal on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pasta primavera v.2 recipe. To cook pasta primavera v.2 you need 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Pasta Primavera v.2:
- Take 2 tbsp 2-3 Tblsp extra virgin LIGHT olive oil, see note
- You need 1 medium summer squash - yellow
- You need 1 medium Italian squash - green
- Prepare 1 medium yellow or green pepper
- Take 7 each asparagus spears
- Take 7 each sun dried tomatoes
- You need 1/2 tsp each parsley, dill, chives
- Provide 1 pinch red pepper flakes - or to your liking
- Use 1 pinch oregano
- Take 1/4 cup white wine
- Take 3 tsp butter
- Prepare 1 1/2 tsp capers w/vinegar (non pareil type/small)
- Get 3 tbsp fresh lemon juice
- You need 1 pecorino/romano grated cheese
- Get 1 Extra virgin olive oil
- Get 1/2 box penne pasta, cooked al dente
Instructions to make Pasta Primavera v.2:
- While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
- Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
- In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
- Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
- When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.
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