Pasta Primavera

  • Servings: 6


3 cloves garlic, roughly chopped
4 ounces carrot sticks
4 ounces zucchini squash sticks
4 ounces summer squash sticks
4 ounces orange bell pepper strips
4 ounces yellow bell pepper strips
4 ounces onion strips
¼ cup extra virgin olive oil
2 tablespoons fresh chopped basil, divided
1 teaspoon dry oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of red pepper flakes
½ pound tri-color spiral pasta (or other pasta of your choice)
1 cup chicken stock
4 ounces broccoli florets
2 teaspoons corn starch
1 cup drained, pitted black olives
4 ounces cherry or grape tomatoes
2 tablespoons chopped fresh parsley
¼ cup freshly grated Parmesan cheese


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