Recipe Collection

Pasta Primavera

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Ingredients

  • 2 yellow squash, cut into ribbons with a vegetable peeler
  • 2 or 3 carrots, peeled cut into ribbons with a vegetable peeler
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 onion, sliced into half moons
  • ½ cup of grape tomatoes, halved
  • Juice of 1 lemon, or 3 tablespoons
  • 3 garlic cloves, minced (or 3 teaspoons garlic powder)
  • 1 Tablespoon dried oregano
  • Salt and pepper to taste
  • Oil
  • 1 (12 ounce) box of long pasta (spaghetti, angel hair, fettuccine, etc.)
  • 1 ½ teaspoons thyme, optional
  • Shredded cheese, to top

Instructions:

  1. Bring a large pot of water to a boil and follow package directions to cook pasta.
  2. While pasta is cooking, cut the carrots and squash into ribbons using a vegetable peeler.
  3. Place carrots and squash in a shallow dish or plate and pour over lemon juice. If desired, zest from a fresh lemon can also be added!
  4. In a pan on medium to low heat heat a drizzle of oil.
  5. Season onions and peppers with garlic, oregano, salt, pepper and thyme if using.
  6. Sauté for 3-5 minutes until fragrant and slightly soft.
  7. Once pasta is done, drain and return back to the pot or a large bowl.
  8. Add in squash, carrots, onions, peppers, and cherry tomatoes.
  9. Mix well and serve topping with cheese if using.

Source: themediterraneandish.com

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