Pasta Primavera

Pasta Primavera

(Shaliese original - 2 servings)

1 tsp olive oil

1 C green beans, 2-in pieces

1 clove garlic, minced

1 small zucchini, diced

1 tsp. lemon juice

1 med. to large roma tomatoes, diced

1/4 tsp salt

1 dash ground black pepper

1 C cooked whole grain thin spaghetti (we like Barilla)

1/4 C. shredded Parmesan cheese

1. In a large skillet, heat oil over medium heat.  Add green beans and garlic powder, stir, cover and cook for 10 minutes, stirring occasionally.  Add zucchini and lemon juice, cook, covered, for another 10 minutes.  (times can be adjusted if you prefer your vegetables more or less al dente).  Finally, add diced tomatoes, salt, and pepper, then cook for another 10 minutes.

2. In a large bowl, toss cooked spaghetti with vegetables and shredded Parmesan cheese.  Add salt and pepper to taste.

Comments:

I have had some great primavera before, but couldn't ever find the right recipe.  I finally gave up and just started experimenting with what we had.  This has become one of my favorites because it's fairly simple and still good.  Obviously it is best with fresh-from-the-garden vegetables, but even mid-winter it's not too bad with the mediocre selection from the store.  Also, it may just be that I was lucky enough to have a child who likes vegetables, but Kennedy really enjoys this dish as well!