Simple Pasta Ella with Colorful Garden Vegetables | PCC Natural Markets

Simple Pasta Ella with Colorful Garden Vegetables

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This dish is full of bright colors and can be custom designed any way you like. Try adding heirloom tomatoes, eggplant or yellow squash in season. Serve with Herb-seasoned Roasted Chicken a la Ella.

Ingredients

Preparation

Bring a pot of salted water to a boil and cook the pasta just until al dente, about 4 to 5 minutes. Remove with a slotted spoon or small strainer and rinse in cold water.

Place the pot back on the stove and add the zucchini, cauliflower, broccoli and any other vegetables you may add that need blanching. Simmer for a scant 2 minutes and remove. If you're not going to cook the pasta dish right away, refresh the veggies in cold water and drain.

In a sauté pan, heat the oil over medium heat and add the zucchini, cauliflower, broccoli, red peppers, olives, basil leaves and any other vegetables. Stir for 1 minute. Add the pasta and the Alfredo sauce and cook, stirring occasionally, until the sauce is hot and the pasta is heated through. Serve garnished with the grated Parmesan.

Notes

You may grill or sauté the vegetables to be added to the pasta instead of blanching them.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 5, 2010.

More about: broccoli, cauliflower, cruciferous vegetables, pasta, vegetables, zucchini

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