Pasta Primavera

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.

What are some ways you like to take yourself to a different time/place with your food?

Pasta Primavera

by CJ Huang

Just toss some vegetables and pasta together for this tasty pasta primavera.

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	squash, sliced
			1	bell pepper, sliced
			2	onions, diced
		2 teaspoons		oregano
		1/2 teaspoon		ground black pepper
		1 pint		grape tomatoes, halved	any other tomatoes could easily be substituted
		1/2 teaspoon		basil
		2 cloves		garlic, minced
		1/2 tablespoon		oil
		1/2 teaspoon		pasta

Methods:

1. Cook pasta following package instructions.
2. Heat oil and add onions, cooking until translucent.
3. Add oregano, pepper, basil, garlic, and mix well with onions. Add squash, bell pepper, tomatoes, stirring occasionally until cooked.