I used to share recipes

I've got an entire Notebook on my One Note that I use as a drop box for the wonderful recipes I've found on friends' blogs over the past six years.  I use these recipes regularly and hardly ever reach for a cookbook any more.  I've always believed that one good turn deserves another, so when I've snagged a particularly good recipe, I used to recipricate by posting one of my own.

A quick check of my recipes category showed that I haven't shared a recipe since November '10.  Time to rectify that!  Here's a wonderful recipe from my nephew, Matt, that's just perfect for spring and summer:

Matt's Pasta Primavera

For a full pound of Penne Pasta, I (Matt speaking) use 1- 1 ½ c. of the following:

•        Carrots, chopped
•        Broccoli, cut into small florets
•        Cauliflower, cut into small florets
•        Mix of yellow squash and small green zucchini (one or two of each, depending on size)
•        Plum tomatoes (or cherry) cut into small pieces 

 If you make all of the above, it makes a lot and this dish is not the greatest re-heated, so adjust accordingly for the number of people eating.  The great thing is that all of the vegetable quantities are rough amounts, you can put as much or as little of each as you want.

After you have prepped all the veggies (or while you are doing the prepping) get your water boiling for both the pasta and your steamer assembly, because you will starting cooking both at the same time.  Also, get a large skillet/sauté pan (lg. enough to fit all of the above into it at the end) prepared by placing enough olive oil into it to cover the bottom and add however much diced garlic as you would like (I use a lot because I like it).

Once both your water pots are boiling start cooking the pasta and add the carrots to the steamer.  Steam the carrots for 4 minutes, then add the broccoli & cauliflower and steam for an additional 4 minutes.  Then add the squash and zucchini and steam for an additional 2 minutes.  Then, turn off the heat and add the tomatoes and let sit for 1-2 minutes.  When you add the tomatoes turn on the heat to your skillet/sauté pan with the oil and garlic to medium-high to get it warmed up (make sure you wait until this point to heat up this pan….the worst mistake you can make with this dish is to burn the garlic, I speak from personal experience….it just ruins the whole thing). (Matt speaking but I can certainly join him--been there, done that) 

After you have waited the 1-2 minutes after adding the tomatoes to the steamer (and your oil and garlic is now heated up) add the veggies to the oil & garlic pan and give a quick stir and at this point your pasta is now done, so you can add it to everything else and mix up.  Salt & pepper to taste and serve with grated Parmesan (or your favorite cheese).

Comments

[Kim from Hiraeth]

This is one of my daughter in law's favorite dishes (which reminds me--I'll have to make it for her soon!)

[lawyerchik1]

That sounds great, Kim! Thanks for sharing! :) Now that I have all kinds of time on my hands, I should start posting a recipe a week - although, with my cooking repetoire, my recipes would all be online in about ... a month!! ;)