All Year Pasta Primavera

I like recipes that are easy to remember and are easily adaptable with other ingredients. This one for All Year Pasta Primavera is simple, but the variations are endless since you can change up the vegetables.

Cutting the Vegetables

For this recipe I always use red onion and carrot, but if I don’t have red peppers I will just use more broccoli or tomatoes. As long as there is close to six total cups of veggies, this recipe works.

For all the vegetable prep, Cutco has you covered. Use the 7-5/8" Petite Chef knife to slice the red onion.

You can use the same knife for cutting the broccoli florets and slicing the bell peppers.

Another wonderful vegetable prep knife is Cutco’s 7" Santoku knife. Use it for cutting the carrots into matchsticks.

To learn how to cut a carrot into matchsticks, take a look at Cutco’s step-by-step tutorial in its Learning Center.

For the squash, use the Santoku-Style Trimmer to cut them into half moons. The sharp Double-D® edge easily slices through the tough skin and through the soft flesh.

When cooking the vegetables take note that it is better to slightly under cook them rather than overcook them.

How to Serve It

All Year Pasta Primavera is good served warm, but is also great cold the next day for lunch. Just add a quick squeeze of lemon juice, an an extra splash of olive oil and maybe a sprinkle of salt right before eating.

This is a great recipe for those days when you don’t know exactly when your family will be eating dinner. Prepping the veggies early in the day and putting them in individual zip bags in the refrigerator makes this dinner fast when everyone finally arrives home.