Thursday, April 23, 2009

Almost Pasta Primavera

This is a simple, light meal that I adore serving in the spring. With a classic romaine and sugar snap pea salad, topped with mandarin oranges and a raspberry vinaigrette - this is a huge crowd pleaser, that's light on your wallet and easy on your mind!

1 lb. farfalle or bowtie pasta
1 medium red bell pepper
1/2 C. shredded carrots
8 oz. cremini mushrooms, thin sliced
1/4 medium red onion, chopped fine
6 cloves garlic, minced
1/4 C. olive oil, plus 2 T.
salt & pepper
1 T. basil
Parmesan cheese
Sun dried tomatoes, optional

Cook pasta according to directions on the box, to al dente. In a large skillet, add 2 T. olive oil, garlic, mushrooms, onion, red bell pepper, and carrots. Season with salt & pepper. Cook til veggies are fork-tender. Drain pasta and add to skillet. Add additional olive oil and basil, toss to coat. Top with parmesan and sundried tomatoes.

Yield = 4-6 servings.
Pasta Primavera on Foodista


  1. Hiya Annie,I love pasta dishes,they're quick and easy to make.Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here and it's all set to go, Thanks! -

  2. Thanks, Alisa! Sounds great!