Pasta Primavera Recipe
Seasonal vegetables and tagliatelle tossed in house – made pomodoro and herbs.
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Ingredients
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Pasta
Vegetables
Pomodoro Sauce
Garnish
Method
Cooking Pasta
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Preparing Vegetables
- 2
Chop the Vegetables
While the pasta is cooking, wash and chop the bell peppers, zucchini, cherry tomatoes, carrot, and measure the green peas. Set aside.
Making Pomodoro Sauce
- 3
Heat Olive Oil and Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- 4
Add Tomatoes and Seasoning
Add the canned crushed tomatoes to the skillet. Stir in the fresh basil leaves, dried oregano, salt, and black pepper. Simmer for about 10 minutes on low heat.
Combining Ingredients
- 5
Add Vegetables to Sauce
After the sauce has simmered, add the chopped vegetables (bell peppers, zucchini, cherry tomatoes, carrot, and green peas) into the sauce. Cook for an additional 5-7 minutes until the vegetables are tender.
- 6
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet with the sauce and vegetables. Toss gently to combine and heat through.
Serving
- 7
Garnish and Serve
Serve the Pasta Primavera hot, garnished with grated Parmesan cheese and chopped fresh parsley.