Tonight I made the easiest Pasta Primavera recipe! That's what we do with lots of fresh Jersey veggies! We had some zucchini in the refrigerator and it had been there a bit too long. Two nights ago we had grilled zucchini and the night before that we had some other kind of zucchini. I wanted something different and this was the perfect recipe.
The first time I made this dish we were living in Redmond, WA, the summer after we were married. Tonight I made an extra large batch so that we have plenty of left overs. It is a very light dish, only 2 tablespoons of olive oil! The extra liquid comes from the veggies and 1/2 cup of vegetable broth.
The key to this recipe is starting with really fresh ingredients. No problem living here in the Garden State.
The broccoli cooks in with the pasta and the rest of the veggies are sauted lightly. The spinach is added at the very end with a little lemon rind.
Serve it with a crusty piece of fresh bread and a nice rose! Delicious! Looks like Mark really enjoyed this dish. We are fortunate that we have access to such wonderful, fresh food. Here's hoping that you are able to enjoy the fruits of the season wherever you are!
