Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pasta primavera. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pasta Primavera is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Pasta Primavera is something that I’ve loved my whole life.

Add A Kick Of Sweet & Spicy To Your Chips Or Fries With Hellmann's?? Spicy Dipping Sauce! The Perfect Sidekick For Veggies, Chips, Fries, and More! Pasta primavera is a straightforward recipe; fettuccine tossed with an array of fresh spring vegetables.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pasta primavera using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera:

1. Get 1 box mushrooms - 8 oz. size whole or sliced
2. Get 1 medium squash - green
3. Get 1 medium summer squash - yellow
4. Take 7 sun dried tomatoes
5. Prepare 1 extra virgin light olive oil
6. Take 1 butter
7. Take 1 herbs - dill and parsley
8. Get 1 lemon pepper
9. Make ready 2 tbsp fresh lemon juice
10. Take 1 grated parmigiano romano
11. Get 1/3 box mini penne pasta

Pasta primavera is a simple dish made with pasta and fresh vegetables. Many people think it's an Italian dish but it's actually an American dish which was created by chef Sirio Maccioni and two assisting chefs (the original used cream cheese). Primavera is Italian for "spring," and dishes titled "?? la primavera" usually contain fresh vegetables. Pasta primavera is the most popular dish in the primavera family.

Steps to make Pasta Primavera:

1. While preparing vegetables set a pot of water on high to boil for pasta.
2. Wash, dry and slice mushrooms in half and then into 1/4" slices. Slice both squashes in half then in 1/4" slices. Slice sun dried tomatoes in 1/4" slices.
3. In a large saute/fry pan (with lid) put about 2-3 tablespoons of oil and 2 pats of butter on medium heat. Once butter melts add mushrooms, herbs and lemon pepper. The mushrooms will absorb all the oil and butter - add more butter a pat at a time until mushrooms have a good coating of butter. Turn the heat down to medium/low, cover and cook about 3-5 minutes until mushrooms start to release their juice.
4. Add a little more olive oil, a pat of butter and stir until the butter has melted. Then add squash and sun dried tomatoes. Season again with herbs, lemon pepper and add 2 tablespoons of fresh squeezed lemon. Stir to incorporate, cover and reduce heat a little. You want to cook the squash until it's tender but hasn't lost its color about 2-3 minutes. Then take it completely off the heat; especially if you have an electric stove. Keep it covered.
5. While preparing the vegetables if the water has come to a full boil add the penne and cook as directed on the box. I use mini penne and it takes 6 minutes for al dente. Once cooked drain into colander. Turn the stove down to medium low, wipe dry the bottom of the pot and return it to stove add about 2 tablespoons of oil, a pat of butter and heat thoroughly. (If you like, add some red pepper flakes.) Add pasta, stir to incorporate - hint: the pasta should have a sheen, if it doesn't add olive oil a little at a time, stirring in between until it just shines. Once pasta is heated through (it doesn't take long - a mere few seconds) take the pot off the burner and add as much cheese as you want.
6. Spoon penne, spoon vegetables on top and top with a sprinkling of cheese.

Take advantage of the precut vegetables in your supermarket's produce section. Pasta Primavera "This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. Disco-era chefs in New York looked to Italy for inspiration, where families had combined fresh spring vegetables with pasta for generations. The word "primavera" means springtime in Italian. In an era before seasonal cooking was commonplace, pasta primavera was the recipe to order for the best and brightest of spring vegetables.

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