Spring Veggie Pasta Primevera


Use some, all or any combination of the following veggies

2 cups Asparagus, trimmed and cut into 2 inch pieces
1 large Red bell pepper, seeded and thinly sliced
1 large Green bell peppers, seeded and thinly sliced
2 cups Broccoli florets, cut in half
1 medium red onion, diced
1 cup Cherry tomatoes, cut in half
4 cloves of Garlic, minced
1 cup frozen Peas
1 cup Spinach
2 tbsp. fresh Basil, roughly chopped
1 lb Bow tie Pasta (or your choice), cooked according to package
1/4 cup LG Sicilian Lemon White Balsamic
4 tbsps. LG Tuscan Herb Infused Olive Oil
Parmesan Cheese for sprinkling
Salt & Pepper to taste

*sliced chicken breast is optional



Cook your choice pasta according to directions on package.

In a large wok or skillet, saute the broccoli, peppers, onions, asparagus and garlic until tender about 5-8 minutes. Stir in the spinach, frozen peas, and cherries tomatoes. Continue cooking for another 5 minutes. Once veggies are cooked to your liking, remove from heat and transfer to a large bowl. Add in the pasta, Sicilian Lemon Balsamic, basil and Parmesan. Season with salt & pepper then lightly toss together and serve warm.

Finish your bowl of pasta with a drizzle of extra Tuscan Herb Olive Oil and more Parmesan.







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