So many of us have made resolutions, set goals, voiced intentions, or whatever you wish to call it, to eat healthier this year; and I’m no exception. My intention is to eat less meat and I’ve challenged myself to cook more vegetarian meals that my family, and yours, will find pleasing to the eye and the taste buds, whether they be the young, the finicky, or the only-meat-and-potatoes type.
Primavera means “spring” in Italian and Pasta Primavera is a pasta dish with a variety of vegetables; perfect for a quick dinner, it is a cinch to prepare and great for using whatever is in the fridge.
8 oz. Barilla multi-grain rotini, penne, or spaghetti pasta
12 oz. grape tomatoes, sliced lengthwise
8 oz. package spinach
½ onion, chopped
2 small zucchini, quartered lengthwise and chopped
3 cloves garlic, minced
2 T. extra virgin olive oil
red pepper flakes
Prepare 8 oz. of pasta according to package directions. Meanwhile, heat 1 tablespoon of oil, sprinkled with red pepper flakes, sauté spinach over medium heat for two minutes, turning to expose heat to top leaves. Remove and set aside. Add 1 tablespoon olive oil and sauté onions over medium heat until soft and translucent, about 2 minutes. Add zucchini and cook for another 2 minutes until zucchini is softened. Stir in garlic. Add tomatoes and cook until softened and juices make a sauce.
Place the drained pasta back in the pasta pot, top with tomato sauce, add spinach, toss. Sprinkle with grated parmesan if desired and serve.
Note: If you’re not interested in meatless, add pancetta or crumbled or sliced Italian sausage. Remember recipes are just a jumping off point for your creativity!