Pasta Primavera

Posted by Super King Markets on

Pasta Primavera

Get ready for Summer with Pasta Primavera! It's simple to make. 

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas, halved lengthwise, or
  • ½ pound broccoli florets
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • Fresh Mint leaves as desired 
  • 4 pint tomato chopped in half 
  • Sea Salt to taste 

 

Bring a large pot of salted water to a boil, Add the fusilli and cook as the label directs. Add the sugar snap peas and/or 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.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint and parmesan and toss to combine. Season with sea salt.

 


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