Pasta primavera is a great way to utilize almost anything in your vegetable Victory Garden from tomatoes, peppers, peas, asparagus and more. Don't be afraid to add in or replace veggies in the recipe for others that are ready to harvest. Zucchini, squash and even some fresh thyme are tasty garden additions.
- Cook pasta according to package directions, while reserving 1/2 cup of pasta water.
- Prepare vegetables while the pasta is cooking. Over medium-high heat, in a large skillet with olive oil, sauté asparagus, bell pepper, broccoli, and garlic until veggies are tender. Depending on the size of your pieces, cooking time should be about 7-9 minutes.
- Stir in spinach, peas, and cherry tomatoes, and continue until the spinach has wilted completely and the tomatoes are warmed through. This should take about 4-6 minutes.
- Stir in cooked pasta, reserved pasta water, lemon juice, and basil. Season with salt and pepper and top with parmesan cheese to serve.
From the Garden
- 2 cups of fresh broccoli, trimmed to bite-size pieces
- 2 cups of asparagus, trimmed to 2-inch pieces
- 1 cup of mixed bell pepper, diced
- 1 cup of red onion, diced
- 1 cup of fresh spinach, chopped to bite-size pieces
- 1 cup of cherry tomatoes, halved
- 1 cup of peas
- 2 tablespoons of fresh basil, chopped
- 2 lemons, squeezed
From the Market and Pantry
- 1 pound of farfalle "butterfly" pasta
- 3 tablespoons of olive oil
- Salt and pepper, to taste
- Parmesan cheese, for topping