Pasta Primavera Recipe adapted from Food Network:
This is a great vege dish !
1 Box Pasta - corkscrew
1/2 cup reserved water, from cooked pasta/veges
1 tsp Kosher salt
1 Cup Fresh Shredded Carrots
2 cups Fresh Sugar Snap Peas, cut in half
1 Yellow Bell Pepper, thinly sliced
1 Package Cherry Tomatoes, sliced in half
3-4 cloves Garlic, sliced thin
1/4 Cup Olive Oil
1/2 tsp Red Pepper Flakes
1/2 Cup chopped *Fresh Mint (I used chopped Parsley)
4 oz. Goat Cheese, crumbled
1/2 Cup Grated *Parmesan Cheese (I omitted this)
In large pot, cook pasta according to package,
adding in the bell peppers, peas and carrots
for the last 2 minutes of boiling the pasta;
this softens the veges, leaving them a bit crisp.
Reserve 1/2 cup water; drain the rest.
Place cooked pasta / veges in large serving bowl.
Heat the olive oil on medium heat;
Add in the garlic, lightly brown.
Carefully add in the tomatoes, red pepper flakes, and salt;
stir slowly for about 2 minutes; take care not to over heat
as the skins will begin to come off!
Add in the 1/2 cup reserved pasta /vege water.
Stir well. Pour over the pasta/veges, adding in the
crumbled goat cheese, *mint, and * Parmesan cheese.
Mix gently with a spoon, stirring and melting the goat cheese.
This is another "better the next day" recipes.
It's Great! Y'all give it a try.