Several of you asked on my Facebook page for more vegetarian recipes. So, I wanted to post a recipe for one of our all-time favorite dishes in the Sinatra household—Pasta Primavera.
This recipe is not only easy to make and delicious, it contains an entire garden’s bounty of health-boosting foods. You’re getting a wide variety of antioxidant-rich vegetables Plus, the fresh garlic helps to enhance blood thinning which helps to prevent blood clots, lowers blood pressure, and reduces triglyceride levels.
(Makes 3-4 servings)
2 cups fresh broccoli florets
1 cup fresh asparagus spears, chopped
1 cup sun-dried tomatoes (not oil-packed)
2 small zucchini, chopped
2-3 cloves garlic, chopped
1 small onion, chopped
1 cup grated carrot
1 cup fresh, chopped parsley
2 T. fresh Parmesan cheese
1 T. olive oil
2 cups Jerusalem artichoke pasta
Steam the broccoli and asparagus for 2-3 minutes in a vegetable steamer. In a large skillet, gently sauté the chopped onion and garlic before adding remaining vegetables. (You may add 3-4 T. water while sautéing, if necessary.) Sauté vegetables and sun-dried tomatoes for 5 minutes Add partially cooked broccoli and asparagus, and sauté for another minute.
Meanwhile cook the pasta according to directions. After draining, mix with sautéed vegetables and gently toss with Parmesan cheese and chopped parsley.