Lemon Pasta Primavera

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Lemon Pepper Pasta Primavera With Prosciutto

Roughly 1/2 pound each:

  • carrots
  • red sweet pepper
  • broccoli
  • zucchini
  • summer squash
  • asparagus

Sliver the vegetables into pieces about one inch by 1/4 inch, so that they are about the same size as the uncooked rotini. Blanch them one kind at a time in a large pot of boiling water so that they are still somewhat crunchy. Throw the finished vegetables into a large mixing or serving bowl.

2 lbs. rotini pasta, perhaps tricolor

Cook the pasta in the same large pot of water until done, preferably al dente. Throw into the bowl.

  • 1 lb. grape tomatoes
  • 2 or 3 lemons

Halve the grape tomatoes, throw them into the bowl. Peel the lemons, sliver or grate the peelings (zest) very finely, throw it into the bowl. Squeeze the lemons and reserve the juice.

  • olive oil
  • 1/4 lb or more pignole
  • 1 large red onion
  • 1/2 lb prosciutto (optional)

Fry the pignole in olive oil until it just begins to brown, then remove from the oil and throw in the bowl. Chop and fry the red onion until it browns a little, and throw the onion and oil into the bowl. Sliver the prosciutto, fry until the pieces separate, then remove from the oil and throw in the bowl.

  • herbs -- parsely, thyme. etc.
  • oregano
  • basil
  • salt
  • black pepper

Add the lemon juice to taste. Add the above seasonings to taste. Mix all. Add more olive oil if needed. Ta Da!

8-12 servings.

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