pasta primavera
(1 rating)
Nice meal for any Night of the Week!
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For pasta primavera
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kosher salt
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12 ozfusilli or other corkscrew pasta
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1/2 lbsugar snap peas, halved lengthwise, or broccoli florets (or a combination)
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2carrots, shredded
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1 mdyellow bell pepper, cut into thin strips
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1/4 cextra-virgin olive oil, plus more for drizzling
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4 clovegarlic, thinly sliced
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1 pkgcherry tomatoes, halved
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1/4 tspred pepper flakes
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1/2 croughly chopped fresh mint
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1/2 cgrated parmesan cheese
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6 ozgoat cheese (crumbled)
How To Make pasta primavera
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1Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
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2Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
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3Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil. Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7 g; Protein 24 g
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