Pasta Primavera #1 |
Garlic Penne with Broccoli |
Spaghetti with Curly Endive and Balsamic Vinegar |
Fettuccine Primavera
1 jar (30 ounces)spaghetti sauce
4 cups fresh broccoli florets
3 tablespoons olive oil
1 medium red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 small zucchini, sliced into thin strips
1 small yellow squash, sliced into thin strips
1 tablespoon chopped fresh basil
1/2 teaspoon thyme
1 package (12 ounces) fettuccine, cooked and drained
Grated Parmesan cheese
- In a medium saucepan, simmer sauce until heated through; set aside and keep warm.
- In a large skillet, sauté broccoli in oil about 3 minutes, Add red pepper, onion, zucchini, yellow squash, basil and thyme; sauté until tender.
- Spoon sauce over hot fettuccine. Spoon vegetable mixture over pasta. Sprinkle with cheese.
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Garlic Penne with Broccoli
1 lb. penne, cooked & drained
1 lb. broccoli
1 1/2 cups olive oil
10 cloves garlic, minced
1/2 tsp. red pepper flakes
salt to taste
Parmesan
Pine nuts (optional)
Instuctions:
- Trim and cut broccoli into flowerettes; blanch in boiling water, drain and chop into smal chunks.
- Heat oil in a large skillet, add broccoli, garlic, red pepper flakes and sauté for 10 minutes.
- Add salt to taste, pour pasta into skillet, toss well.
- Remove from heat and sprinkle with parmesan cheese
Serving Suggestions & Note:
I like this sprinkled lightly with toasted pine nuts.
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Spaghetti With Curly Endive and Balsamic Vinegar
1 lb Spaghetti
4 ea Garlic cloves, chopped
3 tb Olive oil
1 ea Head endive, trimmed & cut
-- into bite-sized pieces
1 tb Balsamic vinegar, or to
-- taste
Salt & pepper
Instructions:
- Cook the spaghetti until it is *al dente*.
- Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture.
- Add the vinegar, cook for a moment, then remove from the heat. Season with salt & pepper.
- Drain the pasta, toss with the remaining garlic & oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed.
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