savory sunday // pasta primavera
Well hello there! How about let's make a dinner that takes full advantage of all the fresh veggies we have around right now, shall we? Today's recipe is for Pasta Primavera. Jamie and I made this for years, until I went all Paleo and gave up pasta. But since we're breaking the rules right now, I thought I'd share this gem with you. It's super easy, fast and delicious, and perfect for summer nights with a big glass of chilled white wine (oh how I miss that...).
First, you'll need:• 1/2 box linguini• 1 medium onion, sliced• 1 clove of garlic, diced• 1 red pepper, sliced• 1 cup frozen peas• 5 carrots, sliced (I know there are only 3 up there. I added more. Because I like 'em.)• 1 zucchini• 1 yellow squash• 1/2 cup cashews (or nut of your choice)• 3 tbsp butter• 1 tsp thyme• 1/4 cup white wine• 1/4 tsp pepper• salt to taste (I like a lot)• Parmesan cheese to add after it's served
So, the first thing I do is get the water for the pasta boiling on the stove, and then set in slicing all the veggies.
I put the onions, peppers, carrots and garlic in one dish, and the peas, squashes and nuts in another. Because the second grouping doesn't need to cook as long, I add them separately.
Once your water is boiling, add your pasta and cook until al dente (you want it still a touch firm -- you'll be cooking it more later with the veggies and you don't want it mushy).
While the pasta's cooking, sautée the first batch of veggies over medium to high heat in 2 tbsp melted butter until the onions soften (5-8 minutes), then add in the additional veggies (and nuts) and cook those for about 2 minutes (thawing the peas). About now the pasta should be finished...
Drain the pasta and then add it into the pan with the veggies, the remaining tablespoon of butter, the wine and the thyme, salt and pepper. Heat the entire pan (in case anything, like the pasta, cooled off) and then serve in big bowls with shaved parmesan on top. Yum!
Now. For the calories. While this is SUPER nutritious, the pasta, nuts and wine add up, making this dish (which serves 4) 523 calories per bowl... without any parmesan cheese on top. If you add some of that, it's an additional 70 calories. Ah pasta, the food I love to eat and my hips love to retain. But it's summer. Indulge yourself, eh?No internet share because I'm still at the cabin! Woot! (Posting this in advance before packing, in fact). Go out and enjoy some sunshine, why dontcha!?