Perfect Pasta Primavera

INGREDIENTS

1 lb of penne pasta
cherry-tomato marinade made from
3/4 lb. of cherry tomatoes cut in halves
handful of fresh basil
2 tbsp olive oil
pressed garlic (2-3 cloves)
salt and pepper
1 small onion thinly sliced
1 medium-size carrot sliced
1 small zucchini cubed
1/2 lb. asparagus cut to 4 inch pieces
handful of snow peas
1 half English cucumber cubed
1 cup parmigiano reggiano

Directions:

Prepare the marinade by cutting the cherry tomatoes in halves, add olive oil, pressed garlic, salt and pepper. Cover the marinade with cellophane and let it rest for about 4 – 5 hours at room temperature. the tomato marinade can also be prepared the night before.

Cut the onion and carrot in thin slices and the zucchini and cucumber into cubes immediately prior to cooking.

Cook the penne pasta and remove it from the pot when it becomes al dente. At the same time, sauté the onion slices in a frying pan, and then add the vegetables starting with the carrots, which have the longest cooking time. When the carrots start to soften, add one ladle full of hot pasta water. Immediately add the zucchini, and later the asparagus and snow peas.

Mix the cooked pasta in the vegetable pan while still on the burner, toss the pasta slowly. Remove the pan from the burner, put the pasta in a large bowl and add the cherry-tomato marinade, the cucumber cubes and parmigiana reggiano cheese. Serve the Pasta Primavera immediately, and serve with your favorite glass of wine. Buon Appetito.

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instagram: @cookingwithpina
filmed & edited by Elmtree Films (instagram.com/elmtreefilms)
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