Monday, February 18, 2013

Meatless Monday Dinner - Fresh Pasta Primavera

Finished #MeatlessMonday Pasta Primavera
Keep in mind that I don't actually follow a 'recipe' but cook more from what is available and the flavors we are in the mood for.  If you ever see pictures of my cooking adventures but would like to know amounts, just ask.

Sauteed mushrooms - remember to never crowd the pan because they will steam rather than saute.  
Red diced onion and minced garlic cloves sweated separately from other veggies to prevent scorching.  There is nothing worse than burnt garlic smell = think SKUNK!

Yellow squash and broccoli florets saute with a pat of butter, salt, black pepper and red pepper flakes for a little background heat.

Once all the veggies are sauted, I put them back in the pan and add white wine (chicken stock on none #MeatlessMondays) and taste the seasoning again.  Adjust salt and black pepper as needed.

Last addition is fresh parsley and shredded cheese - I used what was on had which is a fabulously nutty Manchego, about 1/2 cup.  Stir to allow it to melt.

Add fresh pasta, cooks in 3-4 minutes, then stir to combine and serve.
The wine is a lovely added flavor and the veggies are still intact and have great textural contrast to the soft and fluffy pasta.  The sauce is rich but not greasy or overpowering.

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