|This Pasta Primavera contains: orange bell pepper, onion, carrot, artichoke, and brussels sprouts.|
|Tyler & Gordon Minard: My son and his lovely bride.|
1 pound pasta *(see note below)
3--6 garlic cloves minced
1 pound vegetables of your choice
salt and pepper
Herbs- Fresh: basil, thyme, or parsley Dried: thyme or oregano
Grated Parmesan for topping
Choose your veggies and pasta you will be using.You want a bout a 50/50 ratio of vegetable to pasta.
Begin your pasta water and add a big handful of salt just as soon as it begins to boil.
As soon as you turn the water on to boil start heating up the olive oil and garlic in a large enough pan to hold all the pasta.
Now start chopping*NOTE: Chop the veggie similar in size and shape to the pasta you use, so long strips for spaghetti or fat chunks for penne etc.....or use any cut with any pasta you like : )
Add the veggies to the garlic/oil , add salt, pepper, herb, and cook over medium heat until becoming soft and tender while the pasta cooks. If it looks like the veggies are too hard cook covered for a few minutes.
Just before draning the pasta remove a cup of the pasta water and set aside.
Add the drained pasta to the pan with the veggies, add 1/2 cup of the pasta water and start tossing over medium heat, if it is too dry add more water.
Serve with some more fresh chopped herb, olive oil, and grated Parmesan cheese.
If you serve this with some Parmesan cheese, bread, and wine you have a complete dinner!