Wednesday, May 5, 2010

More YUMMINESS..if that's a word...and HEALTHINESS!

Pasta Primavera

Great Way to Get Kids to Eat Veggies

Pasta Primavera
Pasta Primavera
(Donna Svennevik/ABC)
From the kitchen of Emeril Lagasse

Servings: 6-8
Difficulty: Easy
Cook Time: 1-30 min

"This colorful sauce is a simpler, lighter version of the primavera sauce most often encountered. Feel free to substitute other veggies, as desired. As you will see, this makes a very large batch of pasta, enough for six to eight healthy appetites."

-Emeril Lagasse


  • 1 pound rotini or penne pasta
  • 5 tablespoons butter
  • 2 cups chopped red onions
  • 1 cup chopped red bell pepper
  • 2 teaspoons salt, plus more for the pasta water
  • 1 teaspoon freshly ground black pepper
  • 11/2 tablespoons minced garlic
  • 1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
  • 2 cups frozen mixed peas and carrots
  • 1 cup diced canned tomatoes, with juices
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/2 cup thinly sliced basil (optional)
  • 1/3 cup extra-virgin olive oil

  • Cooking Directions

    Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3 /4 cup of the cooking water, and set aside.

    While the pasta is cooking, melt the butter in a 14-inch sauté pan over medium-high

    heat. Add the onions and bell pepper and cook until soft, 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

    Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, 1 to 2 minutes. Remove from the heat and fold in the Parmigiano-Reggiano and basil, if desired. Then drizzle with the extra-virgin olive oil. Garnish with more cheese, if desired, and serve hot.

    6 to 8 servings

    Recipe courtesy Emeril Lagasse, from Emeril 20-40-60, HarperStudio Publishers, New York, 2009, copyright MSLO, Inc.

    Prep time: 15 minutes Cook time: 15 minutes Total: 30 minutes


    Deidre said...

    Missy --- Hi my deareset friend! I had no idea that you blogged...but I'm glad I found you!

    This recipe looks fantastic! I'm gonna have to try it!!!

    Miss & love you!

    Missy said...

    Hey, Deidre! I know! I am bad at blogging but I am trying to do better. Haha. Do you blog? I need to check yours, too. Love ya dear!

    Deidre said...

    Yes I do blog!
    I have two right now and will be adding a third soon....

    You need to write more!