This dish is a little time consuming if you want to get the vegetables cooked right. You don’t want to over or under cook any of the vegetables. I always use a steamer. I stopped boiling vegetables years ago. A steamer retains the nutrients and flavor of the vegetables much better than boiling. Instead of sautéing the vegetables at different times I like to steam some of them and set them aside until I’m ready to use them. It’s just something I do.
If you love fresh vegetables as much as I do, you’ll love this Pasta Primavera recipe.
- Pasta, 1 pound of rotini or farfalle or something similar
- Olive Oil
- Garlic, 3 or 4 cloves
- Yellow Squash, 2 or 3
- Red Pepper, 1/2
- Grape Tomatoes, a couple handfuls
- Broccoli, 1/2 a head
- Green Onions, one bunch
- Crushed Red Pepper Flakes
- White Wine, about a cup
- Chicken Stock or Bouillon, 5 or 6 cups
- Cream, 1/4 cup
Read full instructions on : ourlifeinthekitchen.com