1/2 lb Sugar Snap Peas, Halved Lengthwise, or Broccoli Florets
2 Carrots, shredded
1 Yellow Bell Pepper, cut into thin strips
1/4 cup Extra-Virgin Olive Oil, plus more for drizzling
4 cloves Garlic, thinly sliced
1 pint Cherry Tomatoes, halved
1/4 to 1/2 tsp Red Pepper Flakes
1/2 cup Roughly Chopped Fresh Mint
1/2 cup Grated Parmesan Cheese
4 oz Goat Cheese, Crumbled
Instructions
Bring a large pot of salted water to a boil. Add
the fusilli and cook as the label directs. Add the
sugar snap peas and/or broccoli, carrots and bell
pepper to the boiling water during the last 2
minutes of cooking. Reserve 1/2 cup cooking water,
then drain the pasta and vegetables and return to
the pot.
Meanwhile, heat the olive oil in a large skillet
over medium heat. Add the garlic and cook until
just golden, about 30 seconds. Add the tomatoes,
red pepper flakes and 1 teaspoon salt; cook until
the tomatoes begin to wilt, about 2 minutes. Stir
in 1/4 cup of the reserved cooking water. Pour the
tomato mixture over the pasta and vegetables. Add
the mint, parmesan and half the goat cheese and
toss to combine. Season with salt.
Divide the pasta among bowls. Top with the
remaining goat cheese and drizzle with olive oil.
Originally Submitted
5/16/2012
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