Pasta Primavera
Source of Recipe
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3/4 cup (6 ounces) olive oil
1/2 cup chopped red peppers
1 medium onion, thinly sliced
1/4 pound small white mushrooms, quartered
1 medium zucchini, quartered lengthwise and thinly sliced
1 cup green beans, cut in 1-1/2 - 2 inch pieces
6-8 stems fresh asparagus, peeled and trimmed
1 cup broccoli florets (optional)
4 medium tomatoes, peeled, seeded and diced
1 cup corn cut off the cob (optional)
1/2 cup fresh basil, sliced (optional)
3 tablespoons chopped parsley
salt and fresh black pepper
cayenne (optional)
cooked angel hair or other pasta
Cut the asparagus tips into 2 inch sections. In a heavy skillet,
heat the olive oil and saute the red peppers and onions over medium
heat for 5-6 minutes, stirring regularly.
Meanwhile, in a small saucepan, boil several cups of salted water.
Add broccoli florets and simmer for 45-60 seconds or until beginning
to be tender but still bright green (do not allow to soften). Drain
broccoli well.
When the onions and peppers are soft, add the mushrooms, zucchini,
green beans and asparagus tips and saute 4-5 minutes more, stirring
occasionally.
Add the tomatoes, corn, herbs, salt, pepper and cayenne. Cook
uncovered 7-8 minutes. Add the broccoli florets during the last 3
minutes of cooking. Taste and correct seasoning.
To serve, place the hot cooked pasta in a large bowl and pour sauce
over the top. Serve immediately.
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