the northern breezes are still blowing in but it is starting to get a little warmer. The skies are pretty much overcast and there are still a lot of sweatshirts to be seen on the beach. At least the ocean is flat.Here is a very quick delicious meal for anytime.
Perfect if you are having friends stop by. If you figure 1/4 to 1/3 of a pound of pasta per person you can adjust from there.
Pasta Primavera
Farfalle (bowtie pasta) – 1 lb
Zucchini, 2 medium – chopped asymmetrically
Carrots, 3 medium – chopped asymmetrically
Onion, - chopped
Bell pepper, green – chopped
Bell pepper red – chopped
Broccoli florets, 1 cup
Cherry tomatoes, 1 doz. - cut in halves
Asiago cheese – grated
Olive oil ¼ cup
Kosher salt
Black pepper
Oregano, dry leaves, I handful – broken
Basil Fresh leaves – 1 handful – torn
Chili Stuff Chili Mix – 2 tsp
Cook pasta in a large pot of salted water for about 8 minutes or until al-dente.
Drain.
Steam the vegetables so the carrots become tender and the greens stay bright.
Use a large deep pan at medium heat. Add olive oil until hot. Mix together in the pan the pasta, oregano, basil, and chili mix
Use a large heated bowl and mix the seasoned pasta and steamed vegetables together.
Now mix in the tomatoes. Sprinkle with some fresh pepper and kosher salt.
Serve immediately with grated Asiago on top.
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