15 minute Pasta Primavera
You know you live in a great place when you’re happy to come home after an especially great vacation.
The Epstein’s took New York by storm last week. We celebrated a wedding, visited with family, spent a night in the city and headed up state to do some camping and boating. I can’t tell you how great this trip was. After the busy winter we’ve had and the Mr being on the road the majority of the last 7+ months, we needed some serious family time. I promise to give a more in-depth recap in a future post but for now let’s just say we’re all feeling the love. Rejuvenated, connected and rested.
We flew home yesterday afternoon and after a long flight, a lost carseat, a case of taking someone else’s suitcase, a stop at the grocery store, an extra trip to get said suitcase to it’s rightful owner, a stop at the mailbox, a trip to pick up the dog, a quick watering of the garden…. we we’re tired. And hungry. Dinner needed to get on the table asap. After a week plus of traveling and eating on the road, the Mr and I were craving something healthy. The boys, so happy to be in their own house, were craving a little comfort and both requested pasta. This pasta primavera was the answer to both our needs. A bunch of sautéed veggies atop brown rice pasta, homemade marinara (I always have some on hand), and a healthy handful of grated parmesan.
We took our dinner on the back porch (with a very generous glass of white compliments of my better half), and talked about the awesome adventure we’d just been on. We recapped our favorite parts and lamented on how blessed we are to have spent the time together and to have one another. It was an absolutely perfect dinner and ending to really fabulous vacation.
Hope everyone had a fabulous weekend. Happy Monday to you all!Print
This is more a guideline than a proper recipe. Use whatever vegetables and pasta you have on hand. It’s quick and delicious. A great way to highlight summer’s produce.
- 12 oz spaghetti (I used brown rice but any variety will work)
- 2 tablespoons olive oil
- 1/2 red onion, sliced thin
- 1 garlic clove, minced
- 12 medium asparagus spears, sliced into 1-inch spears
- 1 large yellow pepper, sliced into 1-inch pieces
- 1 medium zucchini cut in half length wise and sliced into 1/4 inch- moon shaped slices
- 1/2 head large or 1 small head of broccoli cut into 1/2 inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 3 cups your favorite marinara
- 1/2 cup grated parmesan cheese
- Fill a large pot of water and bring to a boil; cook pasta for recommended time on the package.
- In a small sauce pan, heat the marinara over low heat.
- Meanwhile, heat the olive oil in a large sauté pan over medium heat; add onions and cook about 5 minutes until soft and starting to caramelize. Add minced garlic and cook for 1 minute. Add asparagus and cook for 1-2 minutes. Add the rest of the vegetables and sauté for about 5 minutes just until the veggies are starting to soften up. (I like my veg with a little crisp to it so cook longer if desired.)
- Season the vegetables with salt, garlic salt, onion powder, oregano and basil. Turn the heat off the vegetables while you prepare the pasta.
- Drain the pasta well and then put it back into pot that you cooked it in. Add the warmed marinara and a small handful of parmesan cheese.
- Divide the pasta among 4 bowls and top with a healthy dose of sautéed vegetables. Top with more parmesan if desired.