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Spaghetti pasta with fresh vegetables and an easy tomato garlic herb sauce. One of my favorite pasta recipes! Easy and healthy
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This is a real kitchen-sink kind of deal. Pretty much just throw in whatever vegetables you have around and viola: Pasta Primavera! The deal with the vegetables is this: use whatever you got, fresh or frozen. Just make sure to cut everything up very small so that, A. it cooks fast and, B. it mixes well with the pasta. So, julienne carrots and green beans; make broccoli and cauliflower florets small like your pinkie finger; cut squash into small cubes, 1/2"; cut greens into 1/2" ribbons. That's it. That's all the rules I will lay on you. Now go. Be free.
8 ounces pasta 1 cup sliced green beans 1 cup broccoli florets 1-2 carrots julienned 2 tomatoes, diced (about 2 cups) 1 clove garlic, minced 1 teaspoon fresh oregano (or 1/2 teaspoon dried) 1 tablespoon fresh basil or parsley 1 teaspoon fresh lemon juice or balsamic vinegar 1 tablespoon olive oil 1/2 teaspoon salt
Put on a large pot of water to boil the pasta. Stick a lid on it and it will boil faster Combine the tomatoes, garlic, herbs, lemon juice, oil, and salt and let them marry while everything else is happening Once the water boils, add the pasta and set a timer for 2 minutes less than the pasta package states When the timer dingalings, add the vegetables and cook another 2 minutes. Drain the whole mess, but not really well. Leave it a little wet. Mix the tomato sauce with the pasta and vegetables Add a splash more oil if it seems dry and add some salt if it needs it The End