As Promised … Pasta Primavera

This is an awesome dinner to serve the night before a big ride. To make it a great recovery meal, serve it as a side dish with some good lean protein such as fish, chicken, turkey, or pork tenderloin.

Pasta Primavera

1 tablespoon good olive oil
Assorted vegetables*, cleaned, trimmed, and cut into about 1 1/2-inch pieces
1 can tomato paste
1 jar of marinara sauce
your favorite pasta

Heat the oil over medium-high heat in a large heavy bottomed skillet. Saute the vegetables for a few minutes, just to start them cooking. Add the tomato paste and marinara sauce. Stir to combine well. Reduce heat to medium-low, cover, and allow to simmer for about 15 to 30 minutes. How long you cook the sauce will depend on how crisp you like your vegetables. I tend to like mine on the crisp side, so when I prepare a Primavera this way, I only cook the sauce 15 to 20 minutes.

Cook your pasta according to the directions its packaging. Drain the pasta, and if desired, toss with a little olive oil.

To serve …

Portion your pasta into a bowl.

Ladle your Primavera Sauce over the pasta.

If desired, sprinkle with a little freshly grated cheese, such as Parmesan, Asiago, or Romano. A good, crusty bread will be a nice accompaniment, also. If you feel like something a bit richer, then feel free to add a bit of Italian Sausage, sweet or spicy would be good. To keep it on the light side, be sure to use a lower fat sausage, such as chicken or turkey.

* Tonight I used asparagus, carrots, fresh fennel, French green beans, heirloom cherry tomatoes, Roma tomatoes, and snap peas. You can use any combination you like! That’s the beauty of a recipe like this – it is so very flexible. It’s easy, nutritious, low in fat, and delicious, too.

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