American cuisine
Easy

Pasta Primavera

Pasta Primavera
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Easy and healthy Pasta Primavera. The basis of this dish is the grilled vegetables – no oil, no fat just a yummy season pasta with a little spice and Parmesan. A quick and delicious meal to add to your repertoire.

Recipe
PRE TIME: 20 min
COOKING TIME: 25 min
TOTAL TIME: 45 min
2 SERVING
Ingredients:
  • 2 Large Carrots, peeled and cut round on the bias
  • 1 Large Zucchini, cut round on the bias
  • 1 Large Yellow bell pepper, seeded and cut quartered
  • 1 Large Red bell pepper, seeded and cut quartered
  • 1/4 cup Olive oil
  • Kosher salt and freshly ground black pepper
  • 5 oz. Dry/raw farfalle pasta (bowtie pasta)
  • 1/2 cup Pickled artichoke hearts
  • 8 Small Cherry tomatoes, halved
  • 1/2 cup Grated Parmesan (better if bought whole and grated freshly at home before use)
  • 1/2 cup Castelvetrano olives, halved (or other types of green olive)
  • 2 tbsp. Basil leaves, cut chiffonade
  • 1/3 cup Corn kernels (from a can)
  • Salt for the pasta water (calculate 1.5 to 2 % salt to water ratio)
  • More salt and freshly ground black pepper to adjust at the end
  • Optional: finely chopped parsley
Directions:
1
Turn on your gas grill appliance on medium flame to heat up to temperature while you cut the vegetables. NOTE: If you’re using a grill pan over the stove just heat up the pan for 5 to 10 minutes. Cut all vegetables as described in the ingredients section (where it applies) and prepare the rest of the ingredients ready.
2
Grill each side of the zucchini, carrots, and bell peppers until each side gets beautifully charred lines on them.
3
After all the vegetables are grilled and cooled to room temperature, grab the cooked zucchini and the carrots and sliced julienne. Then diamond shape cut the charred bell peppers. Mix all charred vegetables in a large bowl that will also contain the pasta, which once is cooked will have doubled in size.
4
Fill up a pot that fits at least triple the size of the pasta with water (up to a couple of inches before the edge – the water will increase in volume and could lead to hazard if not enough space is left for the water). Now add the salt to the water as described in the ingredients section and place the pot on your stove on high flame to boil the water.
5
Once the water starts to boil, throw the pasta in and cook for as long as described on its package, or to your preference.
6
When the pasta is cooked turn off the stove and remove the pasta from the pot with a slotted spoon or a spider (or any fitting strainer with a handle) and throw it together with the vegetables. NOTE: Very important is to not throw away the water where you cooked the pasta. This “starchy” water is the main ingredient to create a yummy sauce by emulsifying it with the grated Parmigiano, olive oil, and all the juices from the cooked vegetables.
7
Now drizzle a few tablespoons of olive oil in the bowl (do not salt at this moment! The starchy pasta water also contains salt) and start adding the grated Parmigiano cheese alternating it with the starchy water (one scoop at the time – around 6 fl oz should do) while you keep stirring or sauteing to emulsify. The result will be a sauce that you can adjust to your preferred consistency by adding more starchy water or grated cheese.
8
Serve in pasta bowls hot, cold, or at room temperature.
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