Ingredients
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1 pkg Anna Penne Rigate (1 lb)
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3 tbsp Cento Imported Extra Virgin Olive Oil
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1 Shallot, thinly sliced
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3 cloves Garlic, minced
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1 cup Broccoli
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1 small Zucchini, sliced into half-moons
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1 small Yellow Squash, sliced into half-moons
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1 cup Cherry Tomatoes, halved
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1 can Cento Quartered Artichoke Hearts (14 oz), drained
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1/2 jar Cento Chefs Cut Roasted Peppers (12 oz)
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1/2 cup Frozen Peas
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1/4 tsp Cento Crushed Red Pepper
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1/2 cup Cento Organic Vegetable Stock
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1/4 cup Fresh Basil Leaves, chopped
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2 tbsp Fresh Parsley, chopped
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2 tbsp Cento Pignoli Nuts, toasted
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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1/2 cup Parmesan Cheese, grated
Directions
Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 minutes, until fragrant. Add broccoli, zucchini, and yellow squash and cook for 4â-5 minutes, until just tender. Pour in vegetable broth, then stir in cherry tomatoes, artichoke hearts, roasted peppers, peas, salt, pepper, red pepper flakes, and parsley. Cook for another 2â-3 minutes, allowing the flavors to combine. Add cooked pasta to the skillet and toss to coat. Remove from heat and top with Parmesan, pignoli nuts, and fresh basil. Serves 4.
Pasta Primavera with Artichokes & Roasted Peppers
Prep: 15 min Cook: 25 min Servings: 4
A colorful, veggie-packed pasta dish made with penne rigate and sautéed seasonal vegetables, tossed in a garlic-infused olive oil and vegetable broth sauce. Finished with Parmesan, fresh herbs, and a touch of heat for a bright and balanced flavor.
Ingredients
- 1 pkg Anna Penne Rigate (1 lb)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, thinly sliced
- 3 cloves Garlic, minced
- 1 cup Broccoli
- 1 small Zucchini, sliced into half-moons
- 1 small Yellow Squash, sliced into half-moons
- 1 cup Cherry Tomatoes, halved
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 jar Cento Chefs Cut Roasted Peppers (12 oz)
- 1/2 cup Frozen Peas
- 1/4 tsp Cento Crushed Red Pepper
- 1/2 cup Cento Organic Vegetable Stock
- 1/4 cup Fresh Basil Leaves, chopped
- 2 tbsp Fresh Parsley, chopped
- 2 tbsp Cento Pignoli Nuts, toasted
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 cup Parmesan Cheese, grated
Directions
- Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 minutes, until fragrant. Add broccoli, zucchini, and yellow squash and cook for 4â-5 minutes, until just tender. Pour in vegetable broth, then stir in cherry tomatoes, artichoke hearts, roasted peppers, peas, salt, pepper, red pepper flakes, and parsley. Cook for another 2â-3 minutes, allowing the flavors to combine. Add cooked pasta to the skillet and toss to coat. Remove from heat and top with Parmesan, pignoli nuts, and fresh basil. Serves 4.
