Cappelini Primavera Recipe
An array of vegetables in pink sauce.
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Ingredients
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Pasta
Vegetables
Pink Sauce
Method
Cooking Pasta
- 1
Cook the Cappelini
Bring a large pot of salted water to a boil. Add the Cappelini pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.
Preparing Vegetables
- 2
Chop the Vegetables
While the pasta is cooking, wash and chop the zucchini, red bell pepper, carrot, and cherry tomatoes. Set aside.
- 3
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the chopped zucchini, red bell pepper, and carrot, and sauté for about 5-7 minutes until softened.
- 4
Add Spinach and Tomatoes
Add the cherry tomatoes and spinach to the skillet. Cook for an additional 3-4 minutes until the spinach wilts and the tomatoes start to blister.
Making Pink Sauce
- 5
Combine Ingredients for Pink Sauce
To the vegetable mixture, add the crushed tomatoes, heavy cream, salt, and black pepper. Stir well to combine.
- 6
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavors to meld together. Stir occasionally.
- 7
Add Cheese
Gradually stir in the grated Parmesan cheese until melted and incorporated into the sauce.
Combining Everything
- 8
Mix Pasta with Sauce
Add the cooked Cappelini pasta to the skillet with the pink sauce and vegetables. Toss gently to combine and coat the pasta evenly with the sauce.
- 9
Serve
Garnish with chopped basil if desired. Serve warm and enjoy your Cappelini Primavera!
