Pasta Primavera

The crème de la crème of pastas.

This recipe uses Yellowfin Tuna Fillets with Oregano in Olive Oil (But you can use your preferred Tonnino flavor.) Learn More

Ingredients

Pasta:

1 lb short pasta (rigatoni, penne, farfalle or favorite GF pasta) – cooked as directed
3/4 cup of reserved pasta water
3/4 cup of vegetable or chicken stock
½ of a shallot finely diced
1 – 2 cloves of garlic finely minced
1 ½ cups cherry tomatoes, cut in ½
1 cup of peas (fresh or frozen)
1 bell pepper (any color), chopped bite sized
1 small zucchini, sliced
1 ½ cups of broccoli, chopped bite sized
1 lemon zested
1 cup heavy cream
1 cup freshly grated parmesan plus extra to garnish plates if desired
2 jars of Tonnino Yellow Fin Tuna with Oregano, drained
¼ cup of fresh basil and parsley finely chopped
4 TB of olive oil
Salt and pepper

For Pasta

Salt pasta water and bring to boil, cook pasta as directed to al dente and reserve ¾ cup of pasta water at the end of the cooking process

(While pasta water is boiling/pasta is cooking)

In a large skillet over medium high heat add 2 TB of olive oil, shallot. Sauté for 3 – 5 minutes until soft
Add one vegetable, season each with salt and pepper at a time starting with bell pepper, broccoli, zucchini and peas. Sauté each for 3 – 5 minutes until soft
Add cherry tomatoes and sauté for 5 minutes
Transfer vegetables to a large bowl
Add 2 TB of olive oil to pan and sauté garlic
Add in stock and pasta water and simmer until reduced by half
Add in cream and simmer for 2 minutes
Add in pasta, vegetables and lemon zest, toss together and take off of heat
Add in cheese, herbs and tuna, toss together once more
Serve immediately and enjoy!

If you like it spicy add additional crushed red pepper and to brighten the dish up even further add a squeeze of fresh lemon

This dish is great when served with your favorite green salad

This is best if eaten the day of but will keep in the fridge for lunch the next day.

Creamy and Fresh

If possible using good quality parmesan Reggiano is great in this recipe as it add a lot of flavor that other less quality parmesans wouldn’t have