Pasta Primavera In Roasted Garlic & Caramelized Onion Sauce

Name: Pasta Primavera In Roasted Garlic & Caramelized Onion Sauce
Ingredients: 1 cup carrots (julienned (cut into long thin strips)); 1 cup zucchini (julienned); 1 cup yellow squash (julienned); 1 cup domestic mushrooms (sliced ); 1 red onion (julienned); 1/4 cup fresh garlic (chopped ); 1 cup asparagus (sliced ); 1 cup arugula leaves (chiffonade (stack leaves and roll tightly, then cut across with a sharp knife to produce fine ribbons)); 1/8 cup basil leaves (chiffonaide); 1/8 cup Italian parsley (chopped); 2 cups Roasted Garlic & Caramelized Onion Sauce; Italian Seasoning (salt-free) (to taste); black pepper (to taste); 2 pounds pasta (whole-wheat) (cooked )

Written by Pritikin Chefs

1.0 min read

Pasta Primavera In Roasted Garlic & Caramelized Onion Sauce

Course: Dinner, Lunch, Main Course, Main Dish, Vegetarian

Cuisine: American, Italian, Vegan, Vegetarian

Yield: 6-ounce per serving

Materials

1 cup carrots julienned (cut into long thin strips)
1 cup zucchini julienned
1 cup yellow squash julienned
1 cup domestic mushrooms sliced
1 red onion julienned
1/4 cup fresh garlic chopped
1 cup asparagus sliced
1 cup arugula leaves chiffonade (stack leaves and roll tightly, then cut across with a sharp knife to produce fine ribbons)
1/8 cup basil leaves chiffonaide
1/8 cup Italian parsley chopped
2 cups Roasted Garlic & Caramelized Onion Sauce
Italian Seasoning (salt-free) to taste
black pepper to taste
2 pounds pasta (whole-wheat) cooked

Instructions

In large hot nonstick skillet, sauté carrots, zucchini, squash, mushrooms, and onions till slightly browned, about 2 minutes. Add garlic. Sauté 30 seconds.
Add asparagus. Continue sautéing till asparagus is tender. (Time depends on thickness of asparagus.)
Add arugula, basil, parsley, roasted garlic/onion sauce, salt-free Italian seasoning, and black pepper. Heat.
When heated, add just-cooked pasta. Toss and serve.

Notes

From "Pleasures of the Pritikin Table"

recipe