Pasta Primavera
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.