I like to refer to Pasta Primavera as “Kitchen Sink Pasta.” Seriously, throw what you have in your fridge along with some cream and parmesan cheese into a pot. Toss with pasta. Done.
I made this dish the other night and I just have to share it with you. Sometimes people get overwhelmed with the task of cooking Real Food or switching to a Real Food lifestyle. When it comes to preparing dinner, when you stick with whole ingredients, cooking Real Food couldn't be simpler.
This dish has 8 ingredients (not counting salt and pepper). And all of those ingredients can be eaten on their own, by themselves. The thing is, this dish can have more or less ingredients – that is what is so great about it!
Use my Pasta Primavera recipe as a jumping off point. Use some or all of the vegetables I suggest. Add your favorites! Choose whatever pasta you wish! I prefer a pasta that can be stabbed with a fork (or, as my kids call it, “stab pasta”) as opposed to a spaghetti (or, as my kids call it, “twirl pasta”).
- Half a bunch of asparagus, chopped into bite-sized pieces
- Half of an onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 zucchini, chopped into chunks
- Handful of cherry tomatoes
- 1/2 cup parmesan cheese
- 1 cup heavy cream
- 1 pound pasta
- Salt and Pepper to taste
- Bring water to a boil in a large pot.
- Saute onion and bell pepper (in some olive oil) in a large skillet.
- Add the asparagus to boiling water and cook for 5 minutes. When it is done, add the asparagus to the skillet with the onion and bell pepper.
- Add the pasta to the boiling water and prepare according to the directions.
- While the pasta cooks, add the zucchini and cherry tomatoes to the skillet with the rest of the vegetables. Continue to cook until the zucchini is to your liking.
- Add the cream and parmesan cheese to the skillet with the vegetables and stir to combine.
- When the pasta is ready, add it to the skillet and toss with the vegetables and sauce.
- Season with salt and pepper to your liking.