Monday, May 1, 2017

Skillet Pasta Primavera

WOW. I love this dish. So much that I have decided before eating it that I would be making it again. 

And it's only a two pot dish. Super quick and easy. I recommend having everything diced and prepped before turning the heat on the skillet (get your water boiling while chopping veggies.)

I chose to use Red Lentil Spiral pasta. I really liked it. You could make this dish vegetarian/vegan by using vegetable broth instead of chicken broth. I chose chicken broth because I had it available. 

 Skillet Pasta Primavera
4 servings
  • 1 large zucchini, halved lengthwise and cut into ½” half moons
  • ½ pound asparagus, trimmed and cut into 2” pieces
  • 1 (8oz) pasta of choice
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 1 cup vegetable broth
  • 1 cup frozen green peas, thawed
  • 1 cup cherry tomatoes, halved
  • ½ cup (2 ounces) grated Parmesan, optional
  1. Bring a large pot of salted water to a boil. Add the zucchini and cook until just tender, about 3 minutes. Remove with a slotted spoon to a colander. Add the asparagus and cook until tender, about 2 minutes. Remove with a slotted spoon to the colander. Add the pasta and cook until tender, 8-10 minutes. Drain, rinse under cold water, and drain again.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until tender, 5 minutes. Add the garlic and cook 1 minute more. Add flour and stir until onions are coated. Add broth and stir until thickened. Add peas, tomatoes, cooked zucchini and asparagus, pasta, and Parmesan. Stir to combine. Season with salt and pepper to taste. 
I added chicken sausage to mine. I diced it up and threw it in the pot to cook. I would recommend grilling some sausages to go with this dish. I *love* the Sam's Club chicken sausages. My favorite is the Mozzarella & Roasted Garlic Chicken Sausage. 

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