When I found this recipe, it was like I made a new best friend. We are sooo compatible. It likes vegetables and I like vegetables! I love pasta, it loves pasta! BFFs Forever! This recipe was adapted from Giada De Laurentiis Pasta Primavera from foodnetwork.com.
Ingredients:
1/2 cup Honeyville’s Dehydrated Carrots
1/4 cup Honeyville’s Dehydrated Onion
1 1/2 cups Honeyville’s Freeze Dried Zucchini
2/3 cup Honeyville’s Freeze Dried Broccoli
1 cup Honeyville’s Freeze Dried Bell Peppers
30 grape or cherry Tomatoes, halved
1 lb. Bow Tie Pasta
3 Tb. Olive Oil
3 cloves Garlic, minced
1/2 cup Parmesan Cheese
Salt and Pepper to taste
Directions:
Begin hydrating all the dehydrated or freeze dried vegetables.
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| Before Hydration L to R: Carrots, Zucchini, Onions, Broccoli, Peppers (not in actual measurements just sample to show product) |
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| After Hydration L to R: Carrots, Zucchini, Onions, Broccoli, Peppers Sorry the picture was not the same direction–that what happens when you are frazzled and forget what you did originally! |
I hydrated all of the vegetables in separate containers. The onions can be a little strong and I didn’t want them to influence the flavors of the others. Also I started hydrating the dehydrated vegetables first (carrots and onions). I let them sit in warm water for 20 minutes before starting the freeze dried vegetables. The freeze dried vegetables also sat in warm water for 20 minutes (So a total rehydrating time for carrots and onions was 40 minutes). Drain vegetables well.
Boil Pasta in salted water according to package directions. (You want it al dente–for me that was about 8 minutes). When draining pasta water reserve about 1 cup of liquid.
Meanwhile, in a large skillet saute garlic, onions, and carrots in olive oil. After about a minute or so add zucchini, broccoli, and peppers. Continue sauteing until veggies are tender. Season with Salt and Pepper.
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| When I made this I used too many carrots but the recipe above has been modified to correct that issue. |
In a big bowl combine pasta, sauteed veggies, tomatoes. Sprinkle with Parmesan Cheese. If the mixture seems too dry add some of the reserved pasta water. I used about 1/3 to 1/2 cup.
I think this dish is great as a light lunch and I even had it for dinner. It didn’t fill my husband up (even after 3 helpings) but he is more of a meat and potatoes type of guy. To him it was more of a pasta salad. I prefer it served warm but cold is good too. Once I tossed everything together I re-seasoned with salt and pepper. Adding a Tablespoon of dried Italian Herbs to the veggies would be another seasoning choice as well. Use what your family likes. Also these veggies can easily be adapted to whatever your family prefers. Next time I’ll double the zucchini. It just made me smile the whole time I was eating it. I love it when I eat something healthy AND it tastes good too.
Happy Eating!
