Pasta Primavera

Name: Pasta Primavera
Ingredients: 2 cup carrots (julienne ); 2 cup zucchini (julienne ); 2 cup yellow squash (julienne ); 2 cup domestic mushrooms (sliced ); 2 red onions (julienne); 1/2 cup garlic (chopped); 2 cup asparagus (sliced ); 2 cup Arugula (fresh) (chiffonaide); 1/4 cup basil (chiffonaide); 1/4 cup parsley (chopped); small pinch salt ((optional)); black pepper (to taste); 4 pounds pasta; 4 cups tomato sauce (or 2 cups of crushed tomatoes. Chef Anthony recommends four cups of roasted garlic & caramelized onion sauce.)

Written by Pritikin Chefs

0.8 min read

Pasta Primavera

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

Cuisine: American, Italian, Vegan, Vegetarian

Yield: people

Materials

2 cup carrots julienne
2 cup zucchini julienne
2 cup yellow squash julienne
2 cup domestic mushrooms sliced
2 red onions julienne
1/2 cup garlic chopped
2 cup asparagus sliced
2 cup Arugula (fresh) chiffonaide
1/4 cup basil chiffonaide
1/4 cup parsley chopped
small pinch salt (optional)
black pepper to taste
4 pounds pasta
4 cups tomato sauce or 2 cups of crushed tomatoes. Chef Anthony recommends four cups of roasted garlic & caramelized onion sauce.

Instructions

In hot skillet sauté carrot, zucchini, squash mushrooms, & onions.
When slightly browned add garlic.
Cook for 30 seconds and add asparagus.
When asparagus in tender add arugula, basil, parsley and sauce.
Season with salt & black pepper.
When Hot add hot pasta, toss and serve.

recipe