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Penne with Spring Vegetables and Garlic |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Penne with Spring Vegetables and Garlic recipe on the web!!
(Penne alla Primavera)
Category: Dried Pasta with Vegetables
Makes 4 to 6 servings
Though the classic way to make a primavera sauce is with heavy cream and butter, this method based on olive oil flavored with garlic is good too.
___ cup olive oil
_ cloves garlic, finely chopped
_ asparagus spears, cut into bite-size lengths
_ green onions, cut into 1/4-inch slices
_ very small zucchini (about 12 ounces), cut into 1/4-inch slices
_ medium carrots, cut into 1/4-inch slices
_ tablespoons water
Salt and freshly ground black pepper
_ cups small cherry tomatoes or grape tomatoes, halved
_ tablespoons chopped fresh flat-leaf parsley
___ cup freshly grated Pecorino Romano cheese
1 Pour the oil into a skillet large enough to hold the pasta. Add the garlic and cook over medium heat for 2 minutes. Stir in the asparagus, green onions, zucchini, carrots, water, and salt and pepper to taste. Cover the pan and lower the heat. Cook until the carrots are almost tender, 5 to 10 minutes.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
3 Stir the tomatoes and parsley into the skillet with the vegetables and toss well. Add the pasta and cheese and toss again, adding some of the reserved cooking water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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