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Pasta Primavera
May. 1st, 2014 03:48 pmWell, it's the season of pasta primavera. Also, I discovered some whole-wheat rotini at a reasonable price. So I decided to give this dish another whirl.
At least one of the online recipes suggested using cream sauce instead of olive oil plus Parmesan. I usually keep Buitoni alfredo sauce in my fridge, so I decided to do just that. However, instead of boiling most of the veggies, I sauteed them instead.
So I cooked the rotini according to box instructions (I probably could have salted the water more than I did). Five minutes before the pasta was ready to drain, I added about 1 cup chopped broccoli (pieces about 1/2" long); two minutes before draining I added maybe 2/3 cup frozen peas.
In the meanwhile, I sauteed about a cup of red & orange bell pepper in olive oil for about two minutes (making sure to season them with salt & pepper). I added minced garlic, stirring for 30-60 seconds or so, then added about 1/2 cup sliced mushrooms as well as about 1/4 tsp of crushed red pepper. I stirred all of these for about three minutes, then added a mixture of Roma & grape tomatoes. I cooked these for about a minute more.
Seeing that the pasta was done, I drained the pasta/broccoli/pea mix, then added the alfredo sauce cold. On top, I included the veggie mix. Last, I tore several fresh basil leaves by hand & incorporated them into the dish.
This was pretty tasty, all on its own. This was my lunch. Then, for near-dinner (as I have to leave for class pretty soon), I decided to warm more up but also include shavings of Parmesan as well as diced green onion. This by far improved the dish. It was to the point that I could hardly believe that I was the cook who had fashioned this.
This dish seems the best to sneak in some whole-wheat pasta. The veggies really push that bland flavor into the background. The broccoli was the star.
To recap the ingredients: rotini, broccoli, peas, olive oil, sweet bell pepper, garlic, mushrooms, crushed red pepper, tomatoes, alfredo sauce, fresh basil, green onion, Parmesan cheese.
At least one of the online recipes suggested using cream sauce instead of olive oil plus Parmesan. I usually keep Buitoni alfredo sauce in my fridge, so I decided to do just that. However, instead of boiling most of the veggies, I sauteed them instead.
So I cooked the rotini according to box instructions (I probably could have salted the water more than I did). Five minutes before the pasta was ready to drain, I added about 1 cup chopped broccoli (pieces about 1/2" long); two minutes before draining I added maybe 2/3 cup frozen peas.
In the meanwhile, I sauteed about a cup of red & orange bell pepper in olive oil for about two minutes (making sure to season them with salt & pepper). I added minced garlic, stirring for 30-60 seconds or so, then added about 1/2 cup sliced mushrooms as well as about 1/4 tsp of crushed red pepper. I stirred all of these for about three minutes, then added a mixture of Roma & grape tomatoes. I cooked these for about a minute more.
Seeing that the pasta was done, I drained the pasta/broccoli/pea mix, then added the alfredo sauce cold. On top, I included the veggie mix. Last, I tore several fresh basil leaves by hand & incorporated them into the dish.
This was pretty tasty, all on its own. This was my lunch. Then, for near-dinner (as I have to leave for class pretty soon), I decided to warm more up but also include shavings of Parmesan as well as diced green onion. This by far improved the dish. It was to the point that I could hardly believe that I was the cook who had fashioned this.
This dish seems the best to sneak in some whole-wheat pasta. The veggies really push that bland flavor into the background. The broccoli was the star.
To recap the ingredients: rotini, broccoli, peas, olive oil, sweet bell pepper, garlic, mushrooms, crushed red pepper, tomatoes, alfredo sauce, fresh basil, green onion, Parmesan cheese.