Recipe for Pasta Primavera With a Hint of Sun Dried Tomatoes
Pasta Primavera is a combination of any type of pasta, spaghetti, tubetti, bow ties, penne (the list goes on and on), and vegetables. This recipe may be adapted to suit your tastes and you may alter it according to the produce in season. Variety is what makes this dish so popular.
Check your refrigerator and see what vegetables you have on hand: carrots, red peppers, green peppers, mushrooms, green onions, and even leftover cooked vegetables. Choose the vegetables that you think would go well together and create your own version of this classic dish.
Some recipes use chicken or vegetable stock for the sauce, while others use tomato paste. I’ve even made a simple version of this dish with lemon juice, lemon zest, a little butter, and some pasta water. For this recipe, I used a new product — sun-dried tomato paste — something I bought accidentally.
Because I was in a hurry, I just grabbed the box and didn’t read the label. When I got home I realized I hadn’t bought “ordinary” tomato paste, I bought sun-dried tomato paste. Would it taste good with the pasta? The only way to find out was to test it.
My inventory of vegetables included a yellow onion, Roma tomatoes, mushrooms, and zucchini. I was good to go. Though I’ve tried to serve whole wheat pasta, my husband doesn’t like it, so I serve pasta that has been fortified with vitamins and fiber. Everyone in the family enjoyed Pasta Primavera with a Hint of Sun Dried Tomatoes.
8 ounces of spaghetti
2 tablespoons olive oil
1 yellow onion, peeled and cut into crescents
1 zucchini, cut into small pieces
8-ounce box of sliced mushrooms
3 large Roma tomatoes, chopped
2 cloves garlic, finely minced
1 teaspoon Italian herbs or Herbs de Provence
1/3 cup sun-dried tomato paste
3 tablespoons chopped Italian parsley
2 tablespoons butter
Salt and freshly ground pepper to taste
Freshly shaved Parmesan cheese
Cook spaghetti according to package directions. While spaghetti is cooking prepare vegetable sauce. Pour olive oil into a large skillet. Add onions and saute until soft. Add zucchini and mushrooms and cook until almost done. Reserve one cup of pasta water before you drain and do not rinse the spaghetti. Add tomatoes, garlic, herbs, tomato paste, pasta water, parsley, butter, salt and pepper to vegetables. Transfer cooked, drained spaghetti to skillet and toss gently with vegetables. Serve immediately with Parmesan cheese and garlic toast. Makes 6-8 servings.
Copyright 2013 by Harriet Hodgson