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Pasta Primavera

Pasta Primavera


1/2 onion, thinly sliced
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 tablespoon dried Italian herbs
1/2 red bell pepper, cut into 1/2-inch pieces
1/2 yellow bell pepper, cut into 1/2-inch pieces
1 bunch broccoli, trimmed, blanched, and cut into 1/2-inch pieces
1/2 pound sugar snap peas, trimmed, blanched, and cut into 1/2-inch pieces
15 cherry tomatoes, quartered
1 pound fettuccine, cooked
1/2 cup grated Parmesan, plus shavings for garnish
6 basil leaves

Cooking Instructions

Cook fettuccine per package instructions. Drain and reserve 1 cup of pasta water.

In a pan over medium-low heat, sauté onion and garlic in oil until translucent, about 5 minutes. Add bell peppers; cook 2 more minutes. Add broccoli, sugar snap peas, tomatoes, Italian herbs and cook for 1 to 2 more minutes, just until combined and heated through.

Add cooked pasta to pan with vegetables; toss to incorporate. If desired, add small amounts of reserved pasta water to moisten. Toss in grated Parmesan cheese.

Transfer to serving dish. Garnish with additional Parmesan shavings and chiffonade of basil.

Equipment List

Saute Pans
Pasta Pot
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