Pasta Primavera with Extra Virgin Olive Oil Recipe

(1 customer review)

EVOO Pasta.

Pasta Primavera with Extra Virgin Olive Oil Recipe

INGREDIENTS:

-1 pound penne pasta
-2 tablespoons Sonoma Farm Extra Virgin Olive Oil
-3 cloves garlic, sliced
-3 carrots, peeled and sliced
-1 bunch asparagus (about 1 pound), stem ends snapped off and spears cut into 1-inch pieces
-1 sweet red pepper, halved lengthwise, seeded and sliced
-1 sweet yellow pepper, halved lengthwise, seeded and sliced
-1 small cherry tomatoes (about 24), halved
-3/4 teaspoon salt
-1/4 teaspoon black pepper
-2/3 cup half-and-half
-2 tablespoons grated Parmesan

Directions:

1. Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
2. Meanwhile, heat 12-inch skillet over medium-high heat. Add olive oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.
3. Drain pasta; transfer to bowl.
4. Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.

 

Sonoma Farm

July 2014

SKU: Pasta Primavera with Extra Virgin Olive Oil Recipe Categories: , , Tags: , , , ,

1 review for Pasta Primavera with Extra Virgin Olive Oil Recipe

  1. Jaclyn

    OUTSTANDING!! Such great flavor and so easy! I will be making this again and again.

Add a review
sonoma logo
freeshipdark

At Sonoma Farms, we offer a line of Organic products in all of our categories. Our ingredients are from local farmers and top producers in  California and Italy.  All of our products are hand crafted in small batches to ensure quality.

FDA Inspected Food Facility. Peanut and Tree Nut Free.

© 2024 Sonoma Farm. Powered by True Mtn