HEB Healthy Cooking Connection: 9/24/12 Pasta Primavera
Take your taste buds on a tour of Italy without leaving your kitchen with HEB Healthy Cooking Connection's Italian recipe for Pasta Primavera.
•1 lb of Pastifico Toscano Gigli or Pene Pasta
•2-3 tbsp of Giovani Lemon Extra Virgin Olive Oil
•1/2 cup of grilled eggplant, zucchini or yellow squash, diced
•1/2 cup of asparagus, red onions, bell pepper or mushrooms, diced
•2 tbsp of chopped basil or parsley
•Parmesan Cheese for garnish
1. Bring pot of seasoned water to a boil and cook pasta about 8 min.
2. Drain and toss with olive oil.
3. In a skillet, saute asparagus, onions, bell pepper/mushrooms with Giovani Lemon EVOO and lemon juice. Add in pasta and grilled squashes and combine.
4. Plate and garnish with grated Romano cheese and fresh basil or parsley.