It’s Friday folks so that means no meat for us so I wanted to share another quick meatless meal. We make Pasta Primavera several times a year. I add different vegetables every time. This time I used vegetables that I had in the refrigerator. I was missing a frozen bag of peas but I highly recommend using peas in your Primavera. The beautiful thing about Primavera is you can make it so many different ways: butter/olive oil sauce, red sauce, Alfredo sauce, and so on. Our favorite is a light butter/olive oil base.
- 1 Bag of Spaghetti or any choice of pasta noodle (17.6 ounces)
- 3-4 Cups of Mixed Vegetables (cut carrots in match sticks, zucchini and squash in match sticks or quartered, and cut cauliflower)
- 1 Medium Onion, chopped
- 4 Garlic Cloves
- 4-5 Tablespoons of Butter
- 3 Tablespoons of Olive Oil
- 1 Tablespoon of Italian Seasonings
- Sea Salt and Fresh Pepper to taste
- Dash of Cayenne or Crushed Red Pepper (optional)
- Fresh Grated Parmesan Cheese
- Prepare pasta according to directions. Meanwhile, cut and prepare all vegetables.
- Heat the olive oil in a large wok or saucepan over medium to high heat. Add the onions and fresh garlic along with the cauliflower and carrots. Cook for 4-5 minutes. Add the butter and the zucchini and squash. Cook for another 4-5 minutes or until vegetables begin to soften.
- Next, add the Italian seasonings, sea salt, pepper, and red pepper. Add pasta to pan and toss lightly.
- Heat on low heat for 3-6 minutes or until heated through.
- Serve with fresh grated parmesan cheese.
It was one of those kind of nights. I didn’t want to do take out and I didn’t want to go to the grocery store. It was time to get creative and pull together a meal with some of the ingredients I had at home. Of course, I picked out some of my favorites – pasta, garlic, peas, and bacon!
This meal was so quick and easy and the entire family loved it. It’s a light dish (not low fat), but light and not heavy. You could use any kind of pasta and/or vegetable.
Who doesn’t like a dish with bacon in it anyway?
- 1 Bag of Frozen Peas – defrosted
- 1 Box of Linguine Pasta
- 1 Small Onion Chopped
- 4 Cloves of Garlic
- 6-7 Slices of Cooked Bacon
- Salt and Pepper to Taste
- 4 Tablespoons of Olive Oil
- Cook Pasta according to package directions.
- While the pasta is cooking, add olive oil to large pan and sauté the onion and garlic. I use a lot of garlic.
- Add peas to pan and stir. Cook the onion, garlic and peas over medium heat and add salt and pepper as desired.
- Drain pasta and add to pea mixture on the stove. Lightly toss to coat all of the pasta and pea mixture.
- Break up bacon pieces and add to pan. Lightly toss bacon into pasta.
- Serve immediately and add fresh parmesan.
Enjoy! This one is a keeper.
Salami, Tomatoes, Cucumbers, Asparagus, and fresh Basil
Last week, my husband was in the mood for a cold Pasta Salad. I was super excited because I love Pasta Salad. Since he was grilling the flank steaks and making the vegetable, I figured making the salad was the least I could do.
I approached this recipe with some practicality and a little creativity. I used all the ingredients that I had at home. That is the beautiful thing about cold Pasta Salad, you can use a ton of different vegetables/meats, and use many different types of dressings.
Pasta Salami Salad
- 1 Box of Pasta (spirals, mostaccioli, bow ties) – cooked and drained
- 25-30 slices of Hard Salami sliced in slivers
- 5 Roma Tomatoes diced
- 20 Asparagus Spears cooked and sliced
- 1 large Cucumber diced
- 1 cup of sliced Red Onion
- 3/4 cup of Italian Dressing of your choice (less or more)
- 1/4 cup of Fresh Basil from the garden
- Italian seasonings to taste
- Salt and Pepper to taste
- Fresh shredded Parmesan Cheese or Feta Cheese
- Cook pasta according to package directions and drain. I do not rinse my pasta. I drizzle a little olive oil so the pasta doesn’t stick. Let cool.
- In a large mixing bowl, combine the pasta with all the other ingredients. Add the seasonings last. Stir until fully coated with dressing. Add Cheese last or with each individual serving. Refrigerate for 3-4 hours.
This dish is a perfect summer salad that’s ideal for any large get together. I must admit that I really like the salami in this Pasta Salad. It adds a lot of extra flavor. Also, I would have added some black olives too, but no one likes them like I do in this family.
There’s so much you can do with Pasta Salad. I swear that I make a different one every time I make it.
Enjoy this one for now!