A long time ago I posted a version of Pasta Primevera... and now it's time for an update! When I've made this recently, I've added chickpeas or Quorn chicken, and those are both good additions to use if you want a bit more protein in this dish. Last week, we went super fancy and had it as a side accompaniment to some salmon.
Pasta Primevera, 2014
8 oz. uncooked pasta (I weigh mine)
1 yellow or red pepper, diced
1 yellow or red onion, diced
2 ribs celery, diced
3 carrots, diced (I had rainbow carrots!)
1 bunch of asparagus
1 head of broccoli
3 cloves of garlic
1 Tbsp. olive oil
1-2 Tbsp. butter
Boil some water for your pasta and when it's ready, throw it in there. Let it cook for 5-10 minutes, until it is done to your liking. Drain and set aside.
Then, in a frying pan, cook up your pepper, onion, garlic, celery and carrots in the olive oil. Add the butter for good measure. Cook until the onions are translucent, about 5 minutes.
While that is cooking, cut up your broccoli and asparagus. I will tell you my asparagus secret- bend the bottoms and they will break in the place that they should be cut (getting rid of the dead/dried out part of the stem). You can throw those old bits into your freezer veggie bits bag that you use to make veggie stock- but I never do all of them- I don't want my stock to have an overly asparagus-y flavor.
Continuing on! Add those green veggies to your other veggies and cook them up. Add a little water if necessary.
When everything is cooked to your liking, add to your pasta, with copious amounts of parmesan cheese. Copious!
Add some pepper if you like, and enjoy!