Pasta Primavera
Pasta Primavera
This pasta is tossed with crisp-tender vegetables, Grana Padano cheese, and a garlic infused sauce. Grana Padano's rich flavor and flaky texture make it the perfect choice for this dish! Recipe courtesy of A Mind Full Mom.
Prep Time
10
minutes
Cook Time
12
minutes
Servings
6
Total time: 22 minutes
Ingredients
- 1 pound spaghetti or fettuccine
- 2 cup fresh broccoli florets chopped
- 1 yellow pepper, sliced
- 1 cup fresh snap peas
- 1 cup grape tomatoes
- 3 tablespoon extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 cup dry white wine
- 1/4 cup vegetable or chicken stock
- 1/4 cup pasta water
- 1 teaspoon freshly ground pepper
- 1/3 cup freshly grated grana padano cheese
- juice of fresh lemon
Directions
- Bring water to a rapid boil in a large saucepan.Drop pasta into boiling water and stir well the first minute to keep the pasta from sticking together.Cook the pasta 1 minute LESS than the cooking time suggests.When there are only 2 minutes left in the cooking time, drop in the broccoli, pepper, and snap peas to cook with the pasta.Be sure to reserve 1/4 cup of the pasta water for the sauce, after draining the pasta.As the pasta and vegetables cook, in a large heavy skillet, heat the olive oil 1 minute or until hot and sauté the onion and garlic until lightly golden, about 3 minutes.
- Deglaze the pan with the white wine and then add in the stock and reserved cooking liquid. Season with pepper.
- Toss the cooked pasta and vegetables with the pan sauce. Add in the grated Grana Padano cheese, cherry tomatoes, and juice of the lemon.
- Serve with additional Grana Padano Cheese.