Kosher salt and freshly cracked black pepperto taste
½teaspoonred crushed pepper
4ouncesgoat cheesecrumbled (optional)
Instructions
Make The Pasta:
Bring a large pot of heavily salted water to a boil over high heat. Make pasta per package instructions.
Cook The Vegetables:
Meanwhile, add the olive oil and butter to a large 2-inch deep skillet, over medium-high heat. Add garlic and saute until fragrant, about 1 minute.
Add in onions and saute until tender; about 3 to 5 minutes.
Add in squash and zucchini and cook until tender; about 5 to 10 minutes.
Add in mushrooms and carrots and cook veggies, until tender, about 3 to 5 more minutes.
Add in tomatoes and juice, stir into veggies and warm through.
Once the tomatoes are warmed through, add in snap peas. Cook about 3 more minutes.
Combine The Pasta And Vegetables:
Add drained pasta and combine with veggies, using thongs.
Serving Pasta Primavera:
Plate the pasta primavera and serve with crumbles of goat cheese.
Notes
Frozen Vegetables: frozen vegetables work well if you do not have fresh, just make sure they are cooked through and not frozen in the middle.Freezing: I tried freezing it, but I do not recommend it. When warmed the pasta becomes too runny, probably from more moisture coming out of the vegetables. Yuck!Cheese: Parmesan cheese is also a great option. However, the cheese is completely optional. Omit the cheese to make this recipe vegan.
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