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Pasta Primavera
Pasta primavera was a menu favorite several years ago. You do not see it see it as often today. So if you are like me and like a good pasta recipe, especially pasta primavera, then you are going to love this recipe. The recipe is chock full of great vegetables and wonderful seasonings.
8 ounce uncooked spaghetti
1 cup tender green beans cut in 1 inch pieces.
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup thinly sliced carrot
1 cup cauliflower flowerets
1 tablespoon olive oil
2 garlic cloves minced
1/8 teaspoon crushed red pepper flakes
¼ cup chicken broth
¼ cup lightly packed fresh basil leaves, chopped
¼ cup oil-packed, sun dried tomatoes
3 tablespoons grated Parmesan cheese
¼ cup chopped fresh parsley
Cook spaghetti according to package directions, drain and set aside. Steam vegetables only until crisp-tender, drain and chill. Sauté garlic in olive oil until light brown. Add crushed red pepper, stir and then add chicken broth and simmer 1 minute. Add chopped basil, spaghetti and vegetables and toss. Arrange on platter. Garnish with sun-dried tomatoes, parmesan cheese and parsley. Serve at room temperature.