With a dish like pasta primavera, there is no exact science, so you can be creative and resourceful. Grab the veggies you have on hand and lightly sautee for this healthy yet satisfying classic dinner meal.
Keep it simple
Some Primavera recipes call for vegetables to be baked while others sauteed. I prefer the saute method. It helps the flavors marry together and allows for adding extra ingredients. Different vegetable varieties are perfectly acceptable. You can swap and substitute to your liking. Cherry tomatoes, bell peppers, peas and asparagus are also common adds but pick a few that you like or have on hand.
Cooking with Vegetable Broth
Vegetable broth adds fullness and flavor when mixed with the herbs and spices of this recipe. Another reason I add broth is to help cook down some of the tougher vegetables like broccoli and carrots. It’s important not to overcook the vegetables, but also not to be raw. Look for a broth that is low sodium. You would be surprised how much salt is in brands that aren’t!
For the seasoning I am loving Aldi’s salt-free garlic and herb blend. I put a couple of shakes of that into the pan as well. I’m also a big fan of Aldi’s gluten-free pasta. Its a brown rice blend and has a nice flavor that doesn’t get soggy or break apart. The consistency is very smilar to real wheat pasta.
The Star: Mushrooms
Mushrooms are one of my absolute favorites to cook with and sauteeing brings out their best flavor. I highly recommend cooking the mushrooms separately for about 20-30 minutes and then adding them to the recipe if you have time. In a medium skillet, add marsala cooking wine, or white wine (whatever you have on hand), a little butter and a splash of water and you are in for a treat! Cook until almost all the liquid is evaporated.
- 1 tablespoon Extra Virgin Olive Oil
- ½ Onion, chopped
- 1 cup Carrots, chopped or matchstick
- 1 head Broccoli, cut into florets
- 1 medium Zucchini, sliced
- 1 teaspoon Italian Seasoning
- 1 teaspoon Minced Garlic
- 1 cup Vegetable Broth
- 2 tablespoons Lemon Juice
- 1 heaping cup green beans (can use frozen)
- 8 oz Baby Bella Mushrooms, sliced
- 8 oz (half a standard box) Whole Wheat Pasta (Penne or Rotini recommended)
- ¼ Cup Parmesan cheese, or to taste
- 1 cup Marsala Wine
- 1 tablespoon Unsalted Butter
- ¼ cup Water
- In a large skillet, add olive oil, onions and carrots. Sautee on medium heat for about 5-7 minutes, stirring frequently. If you want to sauté your mushrooms separately, start now in a separate pan by adding 1 cup marsala wine, 1 tablespoon butter, ¼ cup water and sliced mushrooms. If not sauteeing separately, add sliced mushrooms to skillet with onions and carrots. Then add Italian seasoning, minced garlic and vegetable broth and 1 tablespoon lemon juice. Then add broccoli, zucchini and green beans for about 10 minutes. Add mushrooms last if sautéing separately. Add 1 tablespoon lemon juice and sprinkle with parmesan cheese to taste. Stir and serve over pasta.
Enjoy and let food be your energy!