(NC)—Primavera means "springtime," but don't let that limit you to spring vegetables. Other vegetables such as broccoli and cauliflower work well in this dish too.
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, minced
1/4 tsp (1 mL) hot pepper flakes
1 red bell pepper, thinly sliced
1 zucchini, cut in half lengthwise and thinly sliced (about 4oz/125 g)
2 cups (500 mL) chopped fresh asparagus or peas
1/4 tsp (1 mL) salt
Pinch freshly ground black pepper
1 cup (250 mL) pasta sauce (homemade or store-bought)
1 cup (250 mL) vegetable stock
12 oz (375 g) Healthy Harvest Linguine or Spaghetti
1/4 cup (50 mL) chopped fresh Italian parsley
2 tbsp (25 mL) freshly grated Parmigiano-Reggiano cheese
In a large shallow saucepan, heat oil over medium heat. Add garlic and hot pepper flakes; cook, stirring, for 1 minute. Add red pepper, zucchini, asparagus, salt and black pepper; cook, stirring, for about 5 minutes or until vegetables are tender crisp. Add pasta sauce and stock; bring to a boil. Reduce heat, and simmer for 10 minutes.
Meanwhile, in a large pot of boiling salted water; cook linguine for about 10 minutes or until al dente (tender but firm to the bite). Drain and return to the pot. Add sauce, parsley and cheese; toss to coat. Makes 4 servings.
In late summer or early fall, substitute 2 cups (500 mL) chopped fresh plum tomatoes for the pasta sauce for a real hit of fresh tomato flavour.
To add some kick, chop a fresh hot pepper, such as a finger chili or jalapeno and cook it with the vegetables-that's a spicy pasta.
For more information, please visit www.wholegrainpasta.ca.