I love pasta! And why wouldn't I? I'm Italian. Of course, it isn't just my clan who loves pasta, everybody loves pasta. Tonight I made Pasta Primavera for dinner and it was a huge hit!
3 tablespoons olive oil
6 whole cloves garlic, minced
1 red pepper, cut in strips
1 cup broccoli flowerettes
1/2 cup crimini mushrooms, sliced
Salt & pepper to taste
1/4 cup fresh parsley and basil leaves, rough chop
1/2 cup tomatoes, chopped into bite-sized pieces
1/4 cup Parmesan cheese, grated
12 oz box gluten-free pasta, your choice.
1 tbls. salt
1 tsp. olive oil
Using a large saucepan, add the olive oil, garlic and vegetables and sauté until crisp tender. Don't overcook or undercook these vegetables.
Meanwhile, in a 4-quart pot, 2 teaspoons salt, 1 teaspoon olive oil and bring to a boil. Add the box of pasta and stir. Once the water starts boiling again, lower the heat to a little more than a simmer and set your timer for 7 minutes for al-dente, 8 minutes for a firm, or if you really like it cooked, go the 9 minutes. With gluten-free pasta, my preference is always somewhere between the al dente and the firm. I go for 7.5 minutes.
Drain the pasta and rinse with hot water. Return the drained pasta to the pot and add the veggies from
the saucepan, the Parmesan cheese and mix thoroughly to even out the olive oil and veggies. If you need more juice, just add more olive oil, chicken broth, veggie broth, or a bit of warm water.