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Before you jump to Pasta Primavera v.2 recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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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 do that.

The ingredients needed to cook Pasta Primavera v.2:

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

I needed a little more seasoning for my taste. It just had a flavor I did not care for. Not sure what it was perhaps just an ingredient I am not fond of so I am taking off one star. Caesar Salad and Pasta Primavera, Roasted Pork Loin with Madeira Mushroom Sauce, Blackened Chicken Pasta, Grilled Tilapia on Saffron Rice, Oven Roasted Potatoes, Medley of Fresh Vegetables. Up River Continental Greens Salad and Shrimp Pasta Salad, Chicken Carbonara, Sliced Sirloin Bordelaise, Dfac - Scorpion Pasta.

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