Yes, yes, I do realize that we are in the middle of winter but I really needed a dish to make it feel like spring…it’s cold here in New England! So I threw a bunch of summer veggies in my cart and set out to recreate a killer pasta primavera my office ordered for our holiday lunch back in December.
The result of this recreation was delicious – there wasn’t nearly as much creamy sauce as the original dish but that was part of my intention – food at my house will be damn good but not necessarily as heavy and fat-laden as that which can be found in restaurants.
source: Smells Like Home
- 2 tbsp olive oil
- 1 small to medium zucchini, cubed in 1/2″ pieces
- 1 medium or 2 small yellow squash, cubed in 1/2″ pieces
- 1 red pepper, diced in 1/2″ pieces
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup sundried tomatoes, drained, patted dry and sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/3 cup heavy cream
- 1/2 lb uncooked spaghetti
- In a large stockpot, cook spaghetti according to package directions. Drain.
- Meanwhile, in a large saute pan, heat oil over medium-high heat. Add zucchini, squash, red peppers, salt and pepper and cook for 7-10 minutes or until veggies being to soften. Add sundried tomatoes and garlic and cook for 2 more minutes. Reduce heat to medium.
- Stir in tomato paste until vegetables are coated with the paste and cook for another minute or so. Stir in cream and allow mixture to come to a simmer. If sauce is too thick, add some pasta water. If sauce is too thin, add some additional tomato paste and allow sauce to return to a simmer. If there isn’t enough sauce, add some additional cream, half-n-half or skim milk if you’re watching calories.
- After pasta is cooked and drained, add it to the veggie mixture and stir to combine veggies with pasta.
Prep time: 10 minutes
Cook time: 10-12 minutes