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Ingredients
| water: 8 cups (boiling) |
| olive oil: 2 Tbl (divided) |
| white mushrooms: 1/4 cup (sliced) |
| green bell pepper (chopped): 1/4 cup (sliced) |
| spinach: 1/4 cup |
| black olives: 1/8 cup (sliced) |
| garlic: 1 clove (minced) |
| black pepper: 1/8 tsp (fresh ground) |
| Kosher salt: 1/8 tsp |
| grated parmesan cheese: 1/2 cup |
| parsley: 1/4 cup (chopped//optional) |
Pasta Primavera
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
1 serving(s)
Tags
- Cook the pasta in the water with salt and 1 Tbs. of oil until al dente.
- Meanwhile, sauté the vegetables with 1 Tbs. olive oil and 1/8 teaspoons each of salt and pepper. Cook the veggies until the mushrooms have become colored and the spinach has wilted.
- NOTE: Be sure to add the garlic near the end of the cook time because you don't want it to burn!
- When the pasta is just about al dente, take it directly from the pot of boiling water using a pasta fork or tongs and drop it into the sautéed veggies.
- With the heat on medium-low, sprinkle on the cheese and little by little, pour in about 1/8 to 1/4 cup of the water that the pasta was cooked in until the sauce thickens. Serve, sprinkled with additional cheese and parsley if desired.
- Enjoy!