Wednesday, August 27, 2014

Pasta Primavera, Any Old Time

Need a way to use up the menagerie of vegetables still straggling in from the garden?  This is my go-to spring and summer dish.  Easy and delicious.





Pasta Primavera 
serves 4-6 generously

1 pound pasta of your choice
3-4 carrots, peeled and chopped into short sticks
4-5 cups vegetables (asparagus, snow peas, zucchini, peppers, green beans or whatever firm veggies you have on hand)
3-4 cloves garlic, minced
1 cup vegetable broth
1 cup sour cream (or plain yogurt)
1/2 cup parmesan cheese
salt and pepper to taste

Cook pasta per directions, tossing the carrots in with the pasta during the last 4 minutes of cook time.  Drain and transfer to a large bowl.  In the meantime, saute the veggies and garlic in oil until just tender.  Add broth and cook for another minute.  Stir in sour cream and parmesan cheese and remove from heat.  Add salt and pepper to taste.  Add vegetables to pasta and carrots, toss gently and top with more cheese.  Serve immediately.




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10 comments:

  1. what a wonderful idea! thanks so much. I have been using all your tomato canning recipes for the last 3 years and I am so happy with them.

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  2. Primavera is good year round...in winter there are always frozen peas, canned mushrooms, carrots, onion and garbanzo bean (one childs favorite mix) . We like the same pasta shape you used, campanelle; also radiatore and trumpets are really good for catching the sauce and chunks of vegetables. I have never used sour cream...we use a block of cream cheese, some butter to melt it, milk if needed to thin and lots of Parmesan. We almost always add broccoli.

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  3. huh, who knew it was so easy? I always have bits of produce and few ideas :) Love this.

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  4. Jane,

    This looks delicious, and you used vegetables from your garden!
    I love this recipe :-)

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  5. We did something similar for dinner last night, but it was more tomato based. I loved using up the fresh veggies and it was so simple to prepare.

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  6. You were my inspiration for last night's supper. Thank you! It was delicious!

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  7. We are enjoying this right now. I used spaghetti squash for the pasta and added some diced chicken. It's amazing! Thanks for sharing. :-)

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  8. Okay...this looks and sounds AMAZING! I haven't had breakfast yet and my tummy is beginning to rumble just thinking about this. Hmmmm...lunch, perhaps? Hugs to you! Camille XO

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  9. And it was! Truly amazing. Thank you, Jane, for sharing the love. XO

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  10. FYI...I linked to this post today. Oh, and I made it again for lunch. Yum!! Hugs, Camille

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Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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