Easiest Way to Make Perfect Pasta Primavera v.2

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Before you jump to Pasta Primavera v.2 recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit As Well As Healthy.

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We hope you got benefit from reading it, now let's go back to pasta primavera v.2 recipe. To make pasta primavera v.2 you need 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera v.2:

1. Provide 2 tbsp of 2-3 Tblsp extra virgin LIGHT olive oil, see note.
2. Use 1 medium of summer squash - yellow.
3. Provide 1 medium of Italian squash - green.
4. Provide 1 medium of yellow or green pepper.
5. Get 7 each of asparagus spears.
6. Prepare 7 each of sun dried tomatoes.
7. You need 1/2 tsp of each parsley, dill, chives.
8. Provide 1 pinch of red pepper flakes - or to your liking.
9. Provide 1 pinch of oregano.
10. Get 1/4 cup of white wine.
11. You need 3 tsp of butter.
12. You need 1 1/2 tsp of capers w/vinegar (non pareil type/small).
13. You need 3 tbsp of fresh lemon juice.
14. Prepare 1 of pecorino/romano grated cheese.
15. Provide 1 of Extra virgin olive oil.
16. Take 1/2 box of penne pasta, cooked al dente.

Steps to make Pasta Primavera v.2:

1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly..
2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half..
3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more..
4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta..
5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese..

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