SIMPLE PASTA PRIMAVERA

SIMPLE PASTA PRIMAVERA

When you are craving something easy,

using up pantry stock…

wanting something healthy…

and super tasty…

…dinner can’t get much easier than this…
…sauté your veggies…
…add the tomato party…
…a bit of grated cheese
and some fresh basil flash fried…
…perfect Yum for a cold winter night…

SIMPLE PASTA PRIMAVERA

1 small onion, chopped

3 garlic cloves, minced

3 carrots, chopped

1 zucchini, chopped

2 – 14 oz cans fire-roasted tomatoes

2-3 tbsp tomato paste

1 tsp dried oregano

1 tsp dried parsley

sea salt and pepper to taste

2-4 fresh basil leaves

olive oil

Fresh pasta (I used fettucini – about 4 cups cooked)

grated parmesan for garnish

Sauté garlic and onion in oil until transparent and fragrant.

Add the carrots and zucchini and sauté 3-4 minutes longer until carrots are fork tender.

Dump in tomatoes and tomato paste.

Add seasonings and continue simmering until sauce thickens.

Cook pasta until al dente.

When you drain pasta, don’t rinse and reserve 1/4 cup of the cooking water

or just loosley drain keeping some of the starchy water on the pasta.

Add pasta and reserved water to sauce and toss to coat well.

(not rinsing reserving a bit of the starchy pasta water will help the sauce to adhere to the pasta)

Heat a bit of oil to a small fry pan and flash fry some basil leaves until crispy.

Swirl mounds of pasta onto warmed bowls or plates.

Garnish with parm and a couple of basil leaves.

Pass the dried chilis if you like more spice,

pour yourself a glass of wine

and enjoy!

 

SIMPLE PASTA PRIMAVERA
 
Fresh, healthy, simple
Author:
Cuisine: Italian
Ingredients
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, chopped
  • 1 zucchini, chopped
  • 2 - 14 oz cans fire-roasted tomatoes
  • 2-3 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • sea salt and pepper to taste
  • 2-4 fresh basil leaves
  • olive oil
  • Fresh pasta (I used fettucini - about 4 cups cooked)
  • grated parmesan for garnish
Instructions
  1. Sauté garlic and onion in oil until transparent and fragrant.
  2. Add the carrots and zucchini and sauté 3-4 minutes longer until carrots are fork tender.
  3. Dump in tomatoes and tomato paste.
  4. Add seasonings and continue simmering until sauce thickens.
  5. Cook pasta until al dente.
  6. When you drain pasta, don't rinse and reserve ¼ cup of the cooking water or just loosley drain keeping some of the starchy water on the pasta.
  7. Add pasta and reserved water to sauce and toss to coat well.
  8. Not rinsing reserving a bit of the starchy pasta water will help the sauce to adhere to the pasta
  9. Heat a bit of oil to a small fry pan and flash fry some basil leaves until crispy.
  10. Swirl mounds of pasta onto warmed bowls or plates.
  11. Garnish with parm and a couple of basil leaves.
  12. Pass the dried chilis if you like more spice,
  13. Pour yourself a glass of wine and enjoy!

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