Behind the Recipes
Pasta Primavera by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1 lb. linguine pasta
2 cloves garlic, minced
3 carrots, peeled and julienned
1 red bell pepper, cut into thin strips
1 zucchini, julienned
1 cup peas, shelled
15 cherry tomatoes, halved
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
PREPARATION:
1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, 8-10 minutes.
2. In a large skillet over medium-high heat, add the garlic and sauté until tender. Add the carrots, red pepper and zucchini, then cook about 5 minutes. Add the peas and tomatoes and cook for another 5 minutes.
3. Add the drained pasta to the vegetables, season with salt and pepper and divide among four plates. Sprinkle with Parmesan cheese and serve warm.
Photo courtesy of www.timeinc.net
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