Friday, February 27, 2009

Pasta Primavera


I worked a really long day last week and was starving after work. Normally I would just grab something on my way home, but I wanted to be in the kitchen and have a yummy homemade meal and came up with this light pasta dish. I just grabbed all my favorite veggies, some shrimp and fresh pasta and threw it all together. This dish is very quick to make and you can literally use any type of veggies you like. Pasta Primavera simply means Spring Veggies in Italian, so do your own thing and enjoy!

Pasta Primavera

1 Pound Large Shrimp, peeled and deveined
2 Shallots
3 Cloves Garlic, minced
8 Ounces Mushrooms, sliced
1 Red Bell Pepper
1 Pound Asparagus, ends trimmed and cut into 1 inch pieces
Handful Fresh Basil, chopped
Handful Fresh Parsley, chopped
1 Pound Fresh Linguini (I used half regular and half spinach linguini)
1 Cup Chicken Stock
Parmesan Cheese, for garnish

Bring a large pot of water to a boil and cook pasta per the package directions until almost al dente. While pasta is cooking, drizzle a little bit of olive oil in a large sauté pan over medium-high heat, add shallots and garlic and cook until just tender. Next add the mushrooms, bell pepper, and asparagus, and continue cooking until almost tender. Add the basil, parsley, shrimp, pasta and chicken stock. Cook until pasta is al dente and shrimp is cooked through, just a few minutes more. Serve with a sprinkling of parmesan cheese.

4 comments:

Pam said...

Now that's my kind of pasta. Love the addition of shriimp.

Amber and Mike said...

Thanks for the cookie picture!

Jan said...

I like the sound of this, so quick and easy, but looks divine.

viagra online said...

I really like to eat Pasta primavera. In fact, my wife and I try to cook this pasta at least once o month.