This dish sings the praises of spring. Not Spring anymore? No reason we can't use summer produce and since I only need 6 stalks of asparagus, I don't mind paying $3.99 a pound.
My primavera is very simple, lots of sliced garlic and whatever vegetables your family will eat.
I don't think enough primavera is eaten during the hot summer nights or maybe it has lost it's appeal. Hey, if you wanted to grill your vegetables, all you would have to do is boil water for the pasta, add the vegetables with some garlic and olive oil and you won't break a sweat.
I think that nowadays we are trying so hard to decompose the oldies but goodies, we forget why they became 'the goodies' in the first place.
Primavera made correctly is as healthy as a pasta dish can get. The addition of cheese might be the only splurge in this recipe.
For a Diabetic, this dish is a total win. If your family is opposed to all vegetables, add in some bacon for the meat eaters like I did. Although not a fan of whole wheat pasta, the only penne I had was the Barilla Whole Wheat.
People (and diabetics, too) need to understand that whole wheat pasta to a Diabetic has no more medical benefit then the regular semolina pasta does. I recommend Dreamfields brand pasta for carb control.
Key to eating pasta without playing havoc with your BS, is to make sure you are consuming 1/2 cup cooked pasta with at least 1/2 cup vegetables and 1/2 cup protein or 2/3 vegetables to 1/3 pasta.
Prepare these ingredients:
* 3 slices bacon, cut into 1/2" lardons
* 2 cloves garlic, thinly sliced
* 1/4 cup sliced onion (red or sweet white)
* 1 small zucchini, sliced in coins
* 1 carrot, sliced in diagonal 1" slices
* 1 small head broccoli, cut into small flowerettes
* 1/4 red pepper, sliced
* 6 spears asparagus, 2" cut off from the tip
* 6 oz. mushrooms of choice
* salt & pepper to taste
* 1/2 cup grated cheese (Parmesan or Romano)
1. Heat olive oil in large fry pan. I use stainless steel for the caramelizing it provides to the dish. Add bacon and fry (you can drain off the fat if desired). Add garlic and cook until you can smell it.
2. Start adding the vegetables in the order of longest cooking first on down to the asparagus. Onions, carrots, red pepper, mushrooms, broccoli, zucchini and then asparagus.
3. Saute each vegetable for 1 minute on high heat before adding the next, adding more oil if the pan gets too dry. Season with salt & pepper.
4. Boil pasta and scoop the pasta, when cooked, right into the fry pan. Add more water if needed for more moisture.
5. Shut off the heat and add the cheese.
Remember, the pasta will continue to soak up the sauce, so more water is better in this case. Serve with extra cheese.