Poolside Pasta Primavera

We all have that friend that we’ve known since we were kids.  Michelle is that friend to me.  We met in 2nd grade and became best friends in 6th grade.  Even though she lives in New York and I live in Florida, we remain best friends.  We don’t have to talk every week or see each other often, but we always stay close.

When we do get to see each other, it is refreshing and needed.  We get to be ourselves, talk and eat!  She has 3 boys and I have 2, all around the same age!  So it’s always fun! And she always has plenty to eat for everyone and extra fun stuff for the kids.

The boys and I visited for some poolside fun and it was a blast like usual.  Michelle put so much thought into everything she made!  I will be sharing some of the other things she prepared in future blogs, but this is my favorite!  Pasta Primavera!

Pasta Primavera

Ingredients

Michelle topped the Pasta Primavera with sliced grilled chicken breasts(It does not need it with all the yummy veggies, but of course add it if you like.)

  • olive oil
  • 1/2 teaspoon of crushed red pepper flakes(Use less if you don’t like it spicy and more if you prefer it spicier).
  • 3 cloves of garlic, sliced
  • 2 pints of cherry tomatoes
  • 1/4 cup shredded carrots(buy them already shredded)
  • 1 package of mushrooms, sliced(my favorite are baby bella)
  • 1 zuchini, sliced
  • fresh basil
  • grated pecorino romano
  • 1 box of your favorite pasta

Directions

  1. Heat about 2 tablespoons of olive oil in a large saute pan.
  2. Add the garlic and crushed red pepper flakes.  Saute until golden.
  3. Add the tomatoes and mushrooms and cook on medium heat until the tomatoes burst and create their own sauce.
  4. Add the carrots and zucchini and and cook for about 10 minutes.
  5. Set aside.
  6. Bring a medium pot of salted water to a boil.  Cook per directions on box.
  7. Put a cup of pasta water on the side in case you need more liquid for the pasta.
  8. Strain the pasta and add it to the pan with all the vegetables.
  9. Drizzle with a little olive oil and top with grated cheese and fresh basil.

Enjoy!

Michelle served this with a simple arugula salad and it was perfect!

arug.jpg

  • Arugula
  • salt and pepper
  • grated pecorino romano
  • oil and vinegar

Stir and serve!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Other pasta dishes that make me smile⇓⇓

Sunday Dinner

Orecchiette with Sausage, Mushrooms, and Tomatoes

Ravioli with Crushed Tomato Sauce

Bowties with Broccoli

Baked Ziti with Sausage

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