Vegetable Pasta Primavera Recipe
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Servings Prep Time
4servings 0:15minutes
Cook Time
0:30minutes
Servings Prep Time
4servings 0:15minutes
Cook Time
0:30minutes
Ingredients
Instructions
  1. Step 1) Cut bell peppers in half; remove stems and seeds. Place on foil-lined baking sheet. Flatten with palm of hand. Broil 3 inches away from heat until skins are blackened. Wrap in foil; let stand 10 minutes to loosen skins. Peel; chop peppers. Set aside.
  2. Step 2) Heat 1/2 teaspoon oil in small skillet over medium heat. Add pine nuts; cook, stirring constantly, until fragrant and golden. Cool and set aside.
  3. Step 3) Place sun dried tomatoes in small bowl. Cover with boiling water. Let stand 5 minutes. Drain and chop; set aside.
  4. Step 4) Heat 2 tablespoons oil in large skillet over medium high heat. Add onion; cook until tender, about 3 minutes. Add mushrooms and garlic; cook 5 minutes. Add broth, wine and crushed red pepper; simmer until liquid is reduced by half, 6 to 8 minutes.
  5. Step 5) Stir together flour and butter to form paste; stir into onion mixture. Cook, simmering, about 1 minute. Add salt and pepper.
  6. Step 6) Stir in spinach, roasted peppers and sun dried tomatoes. Cook until spinach wilts, about 2 minutes.
  7. Step 7) Toss together hot pasta, onion mixture, Parmesan cheese and basil; mix well. Serve immediately, sprinkling each serving with 2 tablespoons pine nuts.
  8. TIP: Vegetable Pasta Primavera may be refrigerated and served cold.