Pasta Primavera
Farfalle pasta mixed with sautéed squash, zucchini, peppers and mushrooms; this dish will surely have you coming back for seconds! You can even add your favorite protein such as chicken or shrimp to this malleable recipe!
Recipe by Chef Gwen Mottl
Servings
2-4
Ready In:
40 minutes
Calories:
198kcal per serving
Good For:
Lunch, Dinner
Ingredients
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1 medium zucchini, half moon slice
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1 yellow squash, half moon slice
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1/2 yellow onion, thinly sliced
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1 bell ppper, cut into thin strips
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4 oz. of mushrooms, sliced
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1/4 cup olive oil
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Kosher salt and freshly ground black pepper
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1 Tablespoon dried Italian herbs or herbes de Provence
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1/2 pound of farfalle, or any pasta of your liking!
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1/2 cup grated Parmesan
Directions
Step 1. In a large skillet, heat olive oil before tossing in onion, pepper and mushrooms, salt, pepper, and dried herbs to coat. Saute until the vegetables are tender. Add zucchini and quash. Cook for an additional 3-4 minutes, stirring occasionally. Be sure not to overcook the squash.
Step 2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8-10 minutes. Drain.
Step 3. Add the pasta with the vegetable mixtures in the skillet to combine. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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