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Pasta Primavera: Date Added: 6 Jan 2013
Listed in: Entrees
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Pasta Primavera

Primavera means “spring” in Italian a season when fresh, tender vegetables become plentiful. However, I made this dish in January when temperatures were in the low 20’s. Instead of all fresh vegetables I relied on frozen asparagus, broccoli and peas, the zucchini and grape tomatoes were fresh. Allow the frozen vegetables to thaw slightly before cooking, they will get hot and cook through once in the skillet.
Makes four servings: 2 servings of vegetables 1-2 servings of “bread”
Serve this with cooked chicken, lean pork or baked fish for a complete meal

Cooking Instructions

2 tbsp olive oil
3 cloves garlic, chopped fine
1 cup asparagus spears cut into 2 inch lengths
1 cup broccoli florets
˝ cup peas
1 small zucchini, quartered lengthwise cut into 1” lengths.
6-8 ounces, cooked spaghetti kept warm
˝ cup chicken or vegetable broth
˝ cup grated parmesan cheese
1 cup grape tomatoes, cut in half

Heat 1 tbsp oil in a 10” skillet over medium heat. Add half the garlic, cook for 2 minutes. Add asparagus, broccoli, peas and zucchini; cook about 3-4 minutes or until the vegetables are hot and the zucchini tender. Add pasta, broth, cheese, season woth salt and pepper. Toss to combine and transfer to a warm platter.
Add the remaining oil to the skillet along with the garlic and the tomatoes, simmer 1-2 minutes; pour over pasta and serve.

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