pasta primavera

March 14, 2012 by Angie

I wanted to eat a ton of vegetables so I made this for dinner last night.  It was really good but next time I’ll go easier on the asparagus per Cute Husband’s request.  Also, I’ll add much more basil, parsley, garlic powder, salt, and pepper and add cheese right into the vegetable mixture in the pan.  I found myself sprinkling an absurd amount of these things onto my plate as I was eating because I wasn’t liberal enough with them during the cooking phase.

3 tbsp olive oil
1/2 tbsp minced garlic
1/4 c green onion
4 oz asparagus
2 medium zucchini
3 small yellow squash
2 tomatoes on the vine (or 12 cherry tomatoes, halved)
about 1 oz spinach
1 1/2 tbsp all-purpose flour
3/4 c vegetable broth
1/2 c unsweetened soy milk
dried basil, to taste
dried parsley, to taste
garlic powder, to taste
sea salt, to taste
freshly ground pepper, to taste
1 box of Dreamfields linguine
grated Parmesan cheese, nutritional yeast, or grated soy cheese to sprinkle on top (I used freshly grated Parmesan and some powdery Parmesan-Romano cheese.)

1.  Wash, trim, and chop the veggies.  Finely mince the garlic and green onion.  You can leave the asparagus pretty large.  Chop the zucchini and yellow squash in the matchstick style.  Snap the stems off of the spinach but do not chop.

2.  Meanwhile, prepare the box of Dreamfields linguine according to the package directions.

3.  Heat some olive oil in a largish pan on medium heat.  Add the vegetables in the order listed in the ingredients beginning with the garlic and finishing with the tomatoes (we’ll add the spinach later).  Allow each ingredient to cook for a a minute or three before adding the next.

4. Sprinkle the flour over the vegetable mixture in the pan.  Stir to coat the vegetables and cook for about a minute.

5.  Stir the vegetable stock and soy milk into the vegetable mixture.  Bring it to a boil then turn the burner to low and cook, stirring often, for 5-7 more minutes.

6.  Add the spinach to the milky vegetables and stir until the spinach is wilted.

7.  Add basil, parsley, salt, and freshly ground black pepper to taste.

8.  Pour the milky vegetable mixture into the drained pasta pot.  Mix them up to coat the pasta.

9.  Serve and top with grated cheese or nutritional yeast.  Yay!

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