This is my hubby’s recipe that I asked him to write for me because the first time he made it, I loved it. Now he’ll make it for us about twice a month and it’ll last us 3-4 meals. It tastes great on its own as a vegetarian dish, or you can serve it with pan-fried salmon if you’re feeling fancy.
And also because it’s his recipe, he included far more detailed ingredient quantities and also wrote it in a much neater format I usually do haha.
Thank you hubby <3
Ingredients (4 servings):
- Farfalle (“bowtie”) pasta, 6 oz
- Carrots, 2x medium sized
- Zucchini, 2x medium sized
- Celery, 3x stalks
- Mini portabella mushrooms, 8-10 shrooms
- Mini bell peppers, 5x bells
- Cherry tomatoes, 10-15 toes
- Garlic, 1 whole, finely diced
- Basil, 5-6 leaves or flakes
- Oregano flakes, 1 Tbsp
- Olive oil
- Butter, 1 Tbsp (optional)
- Heat a few cups of water for the pasta. Season the pasta water with salt to taste (no oil needed).When the water is brought to a boil, dunk the pasta in and cook for 14-16 minutes on medium-high heat, stirring occasionally. Remove from heat when pasta is al dente.
- Peel the carrots; remove ends of zucchini and mini bell peppers; remove bottoms of celery stalks.
- Halve the carrots, zucchini and mini bell peppers lengthwise. Thinly slice all the above plus the celery with lengthwise diagonal cuts into 1.5″ slivers (about the length of your finger).
- If you didn’t opt for pre-diced garlic like the lazy bum I am and haven’t finely diced your garlic yet, now is probably a good time to do that.
- Heat 3 Tbsp of olive oil on medium high in a deep and flat frying pan and dunk the carrots, bell peppers and celery in. Add salt and pepper. Stir occasionally.
- While the veggies are cooking, thinly slice the mushrooms. Add the mushrooms, zucchini and garlic into the pan. Add additional salt and pepper to taste, if needed.
- Saute everything for another 8-10 mins, or until mushrooms are well-cooked and zucchinis are soft and changing colour. Veggies should be moist but not wet (if too wet, stir more to release moisture).
- While the veggies are cooking, slice cherry tomatoes lengthwise into 3-5 slices each.
- When veggies are almost done, with a holey ladle, scoop pasta directly from water into pan. Optionally, add some butter to taste.
- Stir-fry for another 5 mins, or until the pasta begins to absorb the veggie juices and change colour.
- Roughly chop basil leaves and add to pan. Add basil and oregano flakes to taste.
- Remove pan from heat and stir in the tomato slices.
- Plate pasta primavera when tomato slices begin to wilt. Serves 4.