Friday, August 6, 2010

Pasta Primavera...

Recipe From Third Coast Rotisserie And Grill, Houston.

You’ll find more recipes online at You can also share recipes and food questions with other TEXAS MONTHLY readers at the Recipe Swap.

1/4 cup julienne red bell pepper
1/2 cup quartered roma tomatoes
1/3 cup each broccoli florets, 2-inch asparagus and green bean pieces, and julienne zucchini
1/3 cup fresh-cut corn
1/3 cup julienne carrots
1/3 cup quartered marinated artichoke hearts
1/3 cup quartered mushrooms
3 tablespoons fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/2 cup chicken stock
2 1/2 cups precooked angel-hair pasta
1/2 teaspoon red pepper flakes
1 tablespoon grated Parmesan cheese
Salt and pepper to taste

Roast peppers and tomatoes in 350-degree oven for 15 minutes. Set aside. Blanch broccoli, asparagus, green beans, and zucchini 1 minute.

Place corn and carrots in bowl with blanched vegetables, artichoke hearts, mushrooms, and basil; toss with olive oil.

In heavy skillet sauté garlic and vegetable mixture. Add chicken stock and bring to a boil. Add pasta, peppers, tomatoes, and pepper flakes. Cook 3 to 5 minutes. Remove from heat and toss with Parmesan, salt, and pepper. Serves 4.

No comments:

Post a Comment