Spring is here, and the veggies are flowing. When that happens, it's time to put them to work. Pasta Primavera is another of my many, many favorite dishes. Give me my favorite Schar pasta and whatever fresh veggies might be on hand, grab a splash of wine and throw in a dash of simple preparation and, violá, a smashing meal. I like this particular recipe because it is easy to make, and practically guarantees smiling guests.
1 pound of gluten-free pasta (I like Schar)
¼ pound sugar snap peas,
¼ pound of broccoli florets
1 cup zucchini, cut lengthwise and sliced
2 carrots, sliced
1 red bell pepper, cut into bite-size strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
8 to 10 cherry tomatoes
¼ teaspoon red pepper flakes
½ cup roughly chopped Italian parsley
½ cup grated Parmesan or Romano cheese
fresh ground pepper, to taste
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Add the peas, broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
Add butter to the pan and heat to medium high. Add pasta and sauté for 2 to 3 minutes.
Stir in the vegetables, parsley, Parmesan and toss to combine.
Serve pasta in bowls with additional grated cheese and pepper to taste.