Sunday, September 23, 2012

Pasta Primavera

This is another dish from my Ayurvedic cookbook with some modifications. This is a great dish to make during any season.  I made this for a meatless monday and it was a huge hit; Steve and I both loved it.  This pasta dish is really healthy and easy to make.  I hope everyone else enjoys it as much as we did.

Pasta Primavera                                   Servings: 4
1 pound whole wheat pasta                    Time: 15 to 20 minutes
1 zucchini, thinly sliced
1 yellow crookneck squash, thinly sliced
1 cup frozen peas
1/3 cup EVOO
1 tablespoon dried sage
Salt and pepper to taste
Freshly grated parmesan or manchego cheese (optional)

Boil a large pot of water and cook the pasta according to the directions on the package.  When you put the pasta into the boiling water heat the EVOO in a skillet over medium heat.  Add the vegetables and saute for 5 to 10 minutes until the veggies are slightly golden brown and tender.  Add the dried sage, salt and pepper.  When the pasta is done, drain the water and place the pasta back into the pot.  Stir in the cooked veggies before serving with the cheese.  Enjoy!!!

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