Pasta Primavera

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Pasta Primavera – 11 June 2008

Today we had fun cooking and eating Pasta Primavera with Penne, Zucchini and Carrots. For the recipe with photos visit: 

Instead of cooking the pasta separately, we simply added the uncooked penne pasta to the rest of the already cooking ingredients in a large stainless steel pot on the stovetop. When the pasta was “al dente” we turned off the heat, and enjoyed our pasta primavera with a large tossed salad.

As usual, we made enough of this pasta to last, refrigerated, for a few days, so that all I have to do is prepare the tossed salad in the morning.

Here are the ingredients we used today: whole wheat penne, zucchini squash, carrots, onion, canned crushed tomatoes, basil, oregano, fennel seeds, and a tiny amount of powdered cayenne pepper (a little goes a very long way!) instead of the hot pepper sauce. Another change: we omitted the garlic, which is really optional, anyway.

When grocery shopping yesterday, we bought lots of small, tender zucchini squash – which also happened to be on sale at half price. Sometimes we add small pieces of raw zucchini to our tossed salads. Another way we like to eat zucchini is sliced lengthwise with a little dried oregano, and cooked until tender in the microwave oven – quick and easy.

For lots of recipes, ingredient information, photos, et cetera, please visit:

"Joyful Curmudgeon"
An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.

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