Pasta Primavera
This dish is the ultimate tribute to the season with spring-y pasta and colorful fresh vegetables.
Dovetailing Tip: Set aside a half cup of tomatoes to be used day 3 in the Wild Rice Salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| kosher salt | |
| 12 ounces | fusilli or other corkscrew pasta |
| 1/2 pound | sugar snap peas, halved lengthwise, or broccoli florets (or a combination) |
| 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 pint | cherry tomato, halved |
| 1/4 to 1/2 | teaspoon red pepper flakes |
| 1/2 cup | roughly chopped fresh mint |
| 1/2 cup | grated Parmesan cheese |
| 4 ounces | goat cheese, crumbled |
Directions:
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.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
Source: foodnetwork.com
