Pasta Primavera

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0.8 min read
pasta whole grain Pritikin Recipe

Pasta Primavera

Course: Dinner, Lunch, Main Course, Main Dish, Vegetarian
Cuisine: American, Italian, Vegan, Vegetarian
Yield: 12 people

Materials

  • 2 cup carrots julienne
  • 2 cup zucchini julienne
  • 2 cup yellow squash julienne
  • 2 cup domestic mushrooms sliced
  • 2 red onions julienne
  • 1/2 cup garlic chopped
  • 2 cup asparagus sliced
  • 2 cup Arugula (fresh) chiffonaide
  • 1/4 cup basil chiffonaide
  • 1/4 cup parsley chopped
  • small pinch salt (optional)
  • black pepper to taste
  • 4 pounds pasta
  • 4 cups tomato sauce or 2 cups of crushed tomatoes. Chef Anthony recommends four cups of roasted garlic & caramelized onion sauce.

Instructions

  • In hot skillet sauté carrot, zucchini, squash mushrooms, & onions.
  • When slightly browned add garlic.
  • Cook for 30 seconds and add asparagus.
  • When asparagus in tender add arugula, basil, parsley and sauce.
  • Season with salt & black pepper.
  • When Hot add hot pasta, toss and serve.
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