Primavera Recipe
A fresh variety of garden vegetables and green onion sautéed with tri-colored rotini and white wine sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tri-colored rotini and cook according to package instructions until al dente. Drain and set aside.
Vegetable Sauté
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the diced zucchini, red bell pepper, yellow bell pepper, and carrot. Sauté for about 5-7 minutes, until the vegetables are tender but still crisp.
- 3
Add Green Onions and Tomatoes
Stir in the chopped green onions and halved cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
Combining Ingredients
- 4
Make the Sauce
Pour the white wine into the skillet with the sautéed vegetables. Add salt and pepper to taste. Bring to a simmer and let it cook for about 3-4 minutes to reduce slightly.
- 5
Combine Pasta and Sauce
Add the cooked rotini to the skillet and toss to combine with the vegetables and sauce. Stir in the grated Parmesan cheese until melted and well incorporated.
Serving
- 6
Serve
Serve the primavera hot, garnished with additional Parmesan cheese and freshly cracked black pepper if desired.