Even though spring is still a bit away, I thought I could bring some of those flavors to the table with this pasta primavera. Pasta primavera can contain almost any kind of vegetable, but I chose squash, bell peppers, tomatoes, and onions. The classic primavera sauce is based on a sofritto of garlic and olive oil, but some also use a heavier cream or alfredo sauce. However, I opted for a lighter version that is still full of flavor. It's a tasty blend of vegetables and pasta, tossed together to create a colorful entreé. I also added some sausage to the sauce, but the focus remains on the vegetables. Although traditionally, this dish can be served cold as an appetizer, I chose to serve it hot as an entreé. I didn't take a picture since I forgot, but I got the picture from a different source, so it's not exactly what mine looked like.
|1||bell pepper, sliced|
|1/2 teaspoon||ground black pepper|
|1 pint||grape tomatoes, halved||any other tomatoes could easily be substituted|
|2 cloves||garlic, minced|
- Cook pasta following package instructions.
- Heat oil and add onions, cooking until translucent.
- Add oregano, pepper, basil, garlic, and mix well with onions. Add squash, bell pepper, tomatoes, stirring occasionally until cooked.