Butterfly Pasta Primavera
Butterfly Pasta Primavera
Serves 6
Bowtie pasta in Italy is called Farfalle pasta named after the Farfalla which means butterfly in Italian. What better way to say good riddance to winter and hello to spring than with a pasta dish that celebrate all the new vegetables.
Ingredients:
¼ cup extra-virgin olive oil
½ cup green onions, chopped finely
2 sweet red or yellow peppers, core, trim & sliced thin
2 zucchini, peeled and sliced thin2 carrots, peeled & chopped
6 asparagus stalks, chopped
1/4 cup fresh or frozen peas
1/4 cup dry white wine
1/4 cup vegetable broth
1 teaspoon fresh basil, minced
1 teaspoon fresh oregano, minced
Salt and pepper to taste
½ pound bowtie pasta
1 teaspoon Italian parsley, minced
1/2 cup freshly grated Parmigiano-Reggiano cheese
Instructions:
Heat 1/4 cup olive oil in a 12-inch sauté pan.
Add all vegetables to the sauté pan. Cook over medium heat for 7 minutes.
Add wine and broth. Cook at high heat for 10-15 minutes to reduce sauce. Add basil, oregano, and half the parmesan cheese. Add salt and pepper to taste.
Bring a 12-quart pot of water to a boil. Add salt, then pasta and cook until “al dente”.
Drain pasta and toss with sauce.
Sprinkle with parsley and remaining cheese, and serve.