This is not your typical pasta primavera recipe. It has a red sauce (because my husband prefers it that way). However, it was very good and I felt good eating it thanks to all the veggies! It was also easy and quick to make, which are two very important things now that school has reopened! I used garlic, red onion, green pepper, broccoli, peas, and diced tomato as my veggies (since that’s what was in my house at the time). Feel free to play around with different combinations though!
Start by chopping your vegetables:
- Mince about 4 cloves of garlic.
- Thinly slice a medium red onion.
- Cut up a green pepper.
- Cut up a head of broccoli. (*Note: I used frozen broccoli because it was all I had…I have to say it was very good!)
- Heat a couple of tablespoons of EVOO in a large skillet over medium-high heat.
- Add the garlic.
- Once the garlic is golden, add the onion, pepper, and broccoli.
- Season with s&p.
- Let the veggies cook a bit, until they get tender crisp (not mushy!). Remember to stir every now and then.
- While the vegetables are cooking, boil a large pot of water.
- Season generously with salt.
- Add linguine or your favorite shaped pasta. Cook according to the package’s directions. (I used Ronzoni’s Garden Delight Vegetable pasta for the first time ever. It was very good!)
Okay, back to the sauce…
- Once the veggies are tender-crisp, add 1 small can of diced tomatoes.
- Stir, cook a few minutes, then add 1 large can of pureed tomatoes.
- Season with Italian seasoning and a little red pepper flake.
- Stir, lower the heat, and let simmer until the pasta is ready.
- Just before the pasta is done, add half a container of frozen peas.
- Stir, then add about 1/4 cup of grated parmesan cheese.
- Stir to combine.
- Then add the cooked pasta.
- Stir to coat. Then enjoy!