J.C. Hillary's Pasta Primavera |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I just found the old newspaper cut-out for this recipe. Omit the cheese to make this vegan. Ingredients:
1 teaspoon olive oil |
1 cup matchstick vegetables, cut 2 1/2 inches long by 1/8 inch wide (red bell pepper strips, zucchini, carrots and yellow squash) |
1/2 teaspoon garlic, minced |
salt |
white pepper |
5 ounces angel hair pasta, cooked and drained |
1 teaspoon lemon juice |
2 tablespoons tomatoes, chopped into 1/4 inch pieces |
1 1/2 tablespoons fresh basil, chopped |
1 tablespoon fresh chives, chopped |
8 crushed red pepper flakes |
2 tablespoons parmesan cheese |
parsley (to garnish) |
Directions:
1. Heat the olive oil in a saute pan.
2. Add the matchstick vegetables, garlic and a pinch of salt and pepper.
3. Saute for 2 minutes over medium high heat, until the vegetables are al dente.
4. Add the pasta to the pan and toss.
5. Add the lemon juice, tomatoes, fresh basil, chives and red pepper flakes.
6. Toss well until hot.
7. Sprinkle the Parmesan over the top.
8. Add an additional pinch of salt and pepper.
9. Toss well.
10. Using tongs, place the pasta on a plate first.
11. Neatly lay any loose vegetables over the top.
12. Garnish with chopped parsley.
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