Prep 30 mins
Cook 1 hr
Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!
- 1 (45 ounce) jar tomatoes, onion garlic sauce
- 1 (28 ounce) canpetite diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans mushroom stems and pieces, drained (or 8 ounces fresh mushrooms if preferred)
- 6 tablespoons olive oil
- 4 garlic cloves, minced divided in half
- 3 stalks celery, sliced thinly on a diagonal slant
- 2 carrots, peeled and sliced thinly on a diagonal slant
- 1 green bell pepper, cut into medium sized triangular chunks
- 1 red bell pepper, cut into medium sized triangular chunks
- 1 yellow bell pepper, cut into medium sized triangular chunks
- 8 jalapenos, seeded and thinly sliced lengthwise
- 1 zucchini, halved lengthwise and thinly sliced
- 2 yellow onions, cut into medium sized triangular chunks
- 2 lbs fettuccine pasta
- 1⁄4 cup olive oil
- 1 tablespoon garlic salt
- freshly grated parmesan cheese
- 3 tablespoons chopped fresh basil
- 1 bunch fresh Italian parsley, chopped
- red pepper flakes, to taste (optional)
- Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté carrots and celery until carrots start to soften, about 5-7 minutes. Remove carrots and celery, and place in large stock pot
- Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5-7 minutes. Remove and add to stock pot
- Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium until sauce becomes hot. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.
- While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.
- Drizzle 1/4 cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt
- Serve primavera sauce over fettuccini, either family style or on individual plates
- Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes.
Pretty good, but way too much peppers for my taste and I even cut the amount of eppers in half. Also, a big mistake to add the garlic to the celery and carrots, so I didn't do it. They burn so quickly and turn bitter. I sauteed them later with the zucchini, which I like crisp so a quick saute is perfect. A great fresh flavor. Thanks for posting, mane for Spring PAC 2013
My family LOVED this. I had my DGSs visiting and wanted something that I could TRY and get some veggies into them and liked the sound of this. It was PERFECT. I used my chopper and cut everything up really small (didn't want them to see the veggies) and then dumped it all in the crock-pot without even sauteing it and cooked on high for 4 hours. Only addition I did to it was add a 1/2 pound of ground round that I first cooked on the stove. The flavor was so fresh and clean is the best way I can describe it sort of reminded me of summer days when all the veggies are fresh. This made a ton and I hav plenty put back in the freezer that we can enjoy later. Made for Spring PAC 2010
I made this recipe last night and it was a big hit. Very delicious and worth the time to make. I used my processor slicing blade to do all the veggies, it was fast. I did not add the mushrooms, but never missed them. I only used a 24 oz. jar of tomatoe garlic sauce and it was plenty. I would recommend making this tonight.