Whew! That semester was a marathon!
Funny just how much easier school was way back in the day when I didn’t have two little girls needing my attention. Way back when.
I have missed you guys! I have missed cooking. And photographing. And eating tasty, homemade food. And time.
Speaking of tasty food, I recently made this Pasta Primavera and wanted to share it with you. It’s a ridiculously easy meal you could easily make for a weeknight dinner or even use to impress your guests.
Aside from the high yummy factor, the thing I love about this pasta recipe is how versatile it is. You can include whatever fresh vegetable(s) you wish. I personally love crisp asparagus, sweet red bell peppers and tart cherry tomatoes in mine. But, if you don’t, just use something else. No hard feelings. I promise.
If you’re looking to lighten things up, simply skip the parmesan and cream and add a drizzle of olive oil instead. Incidentally, this makes the pasta dairy free as well.
3 cups uncooked noodles (farfalle, ribbon, bow-tie, spiral all work)
1 tbsp. olive oil
1 lb. fresh asparagus, trimmed and chopped into 2-inch slices
2 carrots, cut into matchsticks
1/2 medium yellow onion, diced
1 red bell pepper, cut into strips
2 cloves garlic, minced
1/2 cup parmesan cheese, shredded
1/4 cup heavy cream
1 cup cherry tomatoes, halved
kosher salt, to taste
ground black pepper, to taste
optional: fresh basil, julienned
Cook pasta in well salted, boiling water until al dente, about 8-12 minutes, and then drain.
Heat olive oil over medium-high heat in large skillet. Add asparagus, onion and carrots and saute until onion becomes translucent and carrots are starting to become tender, about 6-8 minutes. Add red bell peppers and cook an additional 5 minutes. Add garlic and cook for 1 minute.
Add parmesan and cream and stir to combine. Toss with drained pasta and heat through. Add the tomato halves and toss again. Season to taste with kosher salt and pepper.
If desired, garnish with fresh, julienned basil.