Avocado Slices

Indulge in our vibrant Marinated Sweet Peppers, a delightful medley of colorful bell peppers expertly marinated in a zesty blend of herbs and spices. Each bite bursts with sweet and tangy flavors, making them the perfect accompaniment to any dish or a tasty snack on their own. Brighten your palate with this fresh and flavorful treat!

Marinated sweet peppers

Sliced Avocado

Roasted Summer Vegetables, Green Olives, Capers, San Marzano Tomato Sugo, Campanelle, Parmigiano-Reggiano

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Cut the zucchini and yellow squash into 1/2-inch half-moons. Core and seed the red bell pepper and cut into 1/2-inch pieces. Slice the red onion into 1/2-inch wedges. Keep cherry tomatoes whole or halved if large.

In a large bowl, combine the cut vegetables with 2 tablespoons olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat evenly.

Spread the vegetables in an even layer on the prepared baking sheet, leaving space so they roast instead of steam. Roast for 18–22 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized. Remove from oven and set aside.

While the vegetables roast, bring a medium saucepan to medium heat and add 2 tablespoons olive oil.

Add the sliced garlic and minced shallot and cook, stirring, for 1–2 minutes until fragrant and translucent but not browned.

Stir in the tomato paste and cook 30 seconds to deepen flavor. Add the crushed San Marzano tomatoes, dried oregano, red pepper flakes, sugar (if using), 1 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine.

Bring the sugo to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened and bright. Taste and adjust seasoning.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz campanelle and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Return the drained pasta to the pot off heat. Add about 1 cup of the tomato sugo and 1/4–1/2 cup of the reserved pasta water as needed to create a silky sauce that coats the pasta. Toss to combine.

Fold in the roasted vegetables, halved green olives, and rinsed capers. If the mixture seems dry, add more reserved pasta water a tablespoon at a time. Stir in 1 tablespoon extra-virgin olive oil and the torn basil.

Taste and adjust seasoning with salt, pepper, and optional lemon juice/zest to brighten. Stir in 1/2 cup of the grated Parmigiano-Reggiano so it melts into the sauce; reserve remaining cheese for serving.

Serve the vegetable primavera family-style or plated. Finish each portion with a sprinkle of the remaining Parmigiano-Reggiano and an extra drizzle of olive oil if desired.

zucchini

yellow summer squash

red bell pepper

red onion

cherry tomatoes

extra-virgin olive oil

kosher salt

freshly ground black pepper

garlic cloves, thinly sliced

shallot, finely minced

San Marzano crushed tomatoes (canned)

tomato paste

dried oregano

red pepper flakes

sugar (optional)

campanelle pasta (or other short ruffled pasta)

salt for pasta water

green olives, pitted and halved

capers, rinsed and drained

fresh basil, torn

extra-virgin olive oil (to finish)

freshly grated Parmigiano-Reggiano

lemon zest (optional)

lemon juice (optional)

Vegetable Primavera

Make Vegetable Primavera Recipe in just 45m. Roasted Summer Vegetables, Green Olives, Capers, San Marzano Tomato Sugo, Campanelle, Parmigiano-Reggiano

Vegetable Primavera Recipe

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