Pasta Primavera
So many tomatoes in our new garden bed! And our friends Elsa & John gave us some lovely zucchini from their garden. So I though I’d try to make a primavera similar to one at our favorite Italian restaurant. I tried this a couple of weeks ago, and the result was good, but we wanted even more flavor… so this version has a few changes (red wine instead of white, adding olives, more mushrooms). It was delish!
Note: I didn’t measure as I made it, so the amounts below are just rough guesses; adjust as you like.
Ingredients
- 1 onion, chopped
- 2 cups sliced fresh mushrooms
- 2-3 cups diced fresh zucchini
- 2-3 cups diced fresh tomatoes
- 1/4 cup olive oil (or more if desired)
- 1 small can sliced olives (black or kalamata)
- 1/3 cup red wine
- 4-5 cloves garlic, minced
- 1 T dried oregano
- 1 T dried basil
- 1 tsp each salt and pepper (or to taste)
- 1/2 tsp cayenne pepper (or to taste)
- 1/3 cup fresh basil, chopped
- Pasta (we like Garofalo whole wheat pasta, fusilli especially, and also spaghetti)
Instructions
Dice the onions, slice the mushrooms, and chop the zuchinni and tomatoes; set aside in separate bowls. Saute the onion in olive oil for a few minutes. Add the mushrooms and saute a few minutes more. Add zucchini, saute a few minutes more. Add garlic, olives, dry spices and red wine, and saute a few minutes more. Add tomatoes and fresh basil, saute a couple more minutes. Cover and turn off the heat. What, you haven’t made the pasta yet? Git going on that. Serve over pasta. Yum!