Chef Kathy Flocco-McMaster, of Alura Gourmet Tours, prepared this fresh and friendly pasta dish, utilizing produce from the day’s market vendors. You can do it, too!
PASTA PRIMAVERA (serves 4)
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
1 small zucchini, cut into matchsticks
1 carrot, cut into matchsticks
1 pint cherry tomatoes, cut in half
1 red bell pepper, cut into matchsticks
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
2 tablespoons fresh oregano, chopped
1/4 cup fresh basil, chopped
2 tablespoons parsley, chopped
2 tablespoons walnuts, chopped
8 ounces whipping cream
1/4 cup locatelli (cheese), grated
1 box whole wheat pasta shells
In a large saute pan, pour in olive oil, put your butter in and heat over medium until butter melts.
Add onions and saute 2 minutes. Add garlic and saute another minute. To the pan, add zucchini,
carrot, cherry tomatoes, red bell pepper and red pepper flakes. Stir to combine all vegetables.
Add salt to the mixture and stir. Saute for 10 minutes, stirring occasionally.
Meanwhile, boil water in a large stockpot. When the water comes to a full boil, add pasta shells
and follow directions on the package for how long to cook it.
Add oregano, basil, parsley and walnuts to saute pan. Combine all ingredients together. Add the
whipping cream and locatelli and stir to let the cheese melt. Cook for another minute or two to
combine the flavors and to let the mixture thicken.
In a bowl with the cooked shells, add the creamy, cheesy vegetable mixture and combine well.
Serve with extra locatelli at the table.