Pasta Primavera v.2
Pasta Primavera v.2

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

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