Pasta Primavera v.2
Pasta Primavera v.2

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Pasta Primavera v.2 cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Pasta Primavera v.2 dishes which you make.

Alright, don’t linger, let’s practice this pasta primavera v.2 formula with 16 materials which are undoubtedly easy to receive, and we have to process them at the very least through 5 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Pasta Primavera v.2:
  1. Get 2 tbsp of 2-3 Tblsp extra virgin LIGHT olive oil, see note
  2. Need 1 medium - summer squash - yellow
  3. Require 1 medium of Italian squash - green
  4. You need 1 medium of yellow or green pepper
  5. Need 7 each - asparagus spears
  6. You need 7 each sun dried tomatoes
  7. Need 1/2 tsp of each parsley, dill, chives
  8. Require 1 pinch of red pepper flakes - or to your liking
  9. Make ready 1 pinch for oregano
  10. Provide 1/4 cup - white wine
  11. Need 3 tsp for butter
  12. Need 1 1/2 tsp - capers w/vinegar (non pareil type/small)
  13. Provide 3 tbsp fresh lemon juice
  14. Take 1 - pecorino/romano grated cheese
  15. Prepare 1 for Extra virgin olive oil
  16. Provide 1/2 box penne pasta, cooked al dente
Pasta Primavera v.2 steps:
  1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
  2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
  3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
  4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
  5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

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