Prep 8 mins
Cook 37 mins
Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). This version by Chef George Krumov seems very close. For non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).
- 3784.0 ml water
- 29.58 ml sea salt or 29.58 ml salt
- 453.59 g penne pasta
- 473.18 ml broccoli florets, precooked
- 1 carrot, cut into 1-inch sticks, precooked
- 59.16 ml extra virgin olive oil
- 1 small onion, chopped
- 14.79 ml garlic, minced
- 1 red bell pepper, sliced
- 118.29 ml frozen green pea, thawed
- 118.29 ml frozen sweet corn, thawed
- 236.59 ml beef broth (optional) or 1 fluid ounce dry white wine
- 4.92 ml fresh basil, chopped
- salt, to taste
- black pepper, to taste
- grated parmesan cheese or grated grana padano, passed separately
- Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.).
- Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
- In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
- Add the vegetables and saute until the peppers are soft, about 2 minutes.
- Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
- Add the drained penne noodles and basil and season to taste.
- Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.
Beware 2 tablespoons salt was way too much for my taste. Might want to tone it down on salt. Otherwise good.
So good and a nice light/healthy summer recipe. I used whole grain penne, white carrots, added a couple sliced up white mushrooms and topped with some minced scallions. Since DH and DSs do not like the majority of the veggies in this recipe, I made 1/2 so I had enough for dinner and lunch tomorrow. This would be good with some shrimp mixed in or alongside some salmon/talapia...Made for PRMR.
Healthy and delicious. I love the variety of vegetables. The only changes I made were to use chicken broth instead of beef and I used only between one-half and three-quarters a pound of pasta (and still thought that was plenty). Thank you for posting this lovely recipe!