Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pasta primavera v.2. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pasta Primavera v.2 is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Pasta Primavera v.2 is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook pasta primavera v.2 using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pasta Primavera v.2:

1. Make ready 2 tbsp 2-3 Tblsp extra virgin LIGHT olive oil, see note
2. Make ready 1 medium summer squash - yellow
3. Take 1 medium Italian squash - green
4. Make ready 1 medium yellow or green pepper
5. Make ready 7 each asparagus spears
6. Get 7 each sun dried tomatoes
7. Take 1/2 tsp each parsley, dill, chives
8. Prepare 1 pinch red pepper flakes - or to your liking
9. Take 1 pinch oregano
10. Take 1/4 cup white wine
11. Make ready 3 tsp butter
12. Take 1 1/2 tsp capers w/vinegar (non pareil type/small)
13. Get 3 tbsp fresh lemon juice
14. Prepare 1 pecorino/romano grated cheese
15. Make ready 1 Extra virgin olive oil
16. Get 1/2 box penne pasta, cooked al dente

Steps to make Pasta Primavera v.2:

1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

So that’s going to wrap this up for this special food pasta primavera v.2 recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!