Friday, June 25, 2010

Pasta Primavera

I've actually made this twice now, it's light, healthy and so tasty I wanted more! The second time I made it I added a couple pieces of shrimp.

12 oz pasta, cooked according to package directions
1/2  head of broccoli
10-12 sugar snap peas
1 yellow summer squash, diced small
1 pint of cherry tomatoes, cut in half
1/2 bell pepper (I used green, but red or yellow would add more color.)
8-10 button mushrooms
1 clove of garlic finely minced
1/2 cup pine nuts
3 tbsp olive oil
salt and pepper to taste
Parmesan grated as a garnish
more olive oil to garnish

Place all cut vegetables on a large sheet pan, excluding the sugar snap peas. Toss with olive oil, salt and pepper. Roast at 450 degrees for 20-25 minutes or until the vegetables start to brown. About 4 minutes before pasta is finished add the sugar snap peas to the boiling water. Drain pasta and peas and place them in a large serving bowl. When vegetables are finished, add them to the pasta and mix well. Garnish with toasted pine nuts, Parmesan cheese and extra olive oil if desired. Serve hot.

No comments:

Post a Comment

Blog Widget by LinkWithin