Angel Hair Primavera Recipe
I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same.
I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same.
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- 1/4 cup shredded parmesan cheese
- coarsely ground pepper
- 1/2 cup chopped walnuts toasted
- 2 medium zucchini coarsely chopped
- 1 cup fresh baby carrots halved lengthwise
- 1 cup fresh or frozen corn
- 1 small red onion cut into thin wedges
- 1 package (4.8 ounces) pasta roni angel hair pasta with herb
- Carbohydrate 30.6038975 g
- Cholesterol 3.6 mg
- Fat 12.6326600003618 g
- Fiber 4.45200011098385 g
- Protein 9.307175 g
- Saturated Fat 1.73847000004996 g
- Serving Size 1 1 serving (96g)
- Sodium 100.180875000007 mg
- Sugar 26.1518973890162 g
- Trans Fat 1.1201925000098 g
- Calories 259 calories
Step-by-step
- In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir 10-12 minutes or until carrots are tender. Stir in tomatoes and garlic; cook 1 minute longer.
- Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper.
Using a wide, straight-sided skillet is mandatory for achieving proper vegetable caramelization without overcrowding the pan. Stainless steel or well-seasoned cast iron distributes heat evenly, preventing the zucchini and carrots from steaming instead of browning. Slice the carrots uniformly to one-quarter-inch thicknesses so they soften within the ten to twelve minute window required for the denser vegetables to cook through.
Pan Selection and Heat Control
Surface area dictates success when sautéing mixed vegetables. Crowding dampens thermal transfer, releasing excess moisture that pools at the bottom of the pan and creates soggy produce. Maintain medium-high heat under the olive oil until it shimmers faintly before introducing the zucchini, carrots, corn, and red onion. Garlic burns rapidly at high temperatures, turning bitter within seconds, which is why the minced cloves and halved cherry tomatoes enter the skillet only during the final minute of cooking.Timing and Parallel Execution
Coordinating the stovetop elements prevents the delicate angel hair pasta from overcooking while the vegetables finish. Boil the pasta in salted water according to package directions simultaneously with the final stages of the vegetable sauté. Toasting walnuts in a dry pan over low heat for five to seven minutes releases essential oils, imparting a nutty aroma that balances the rich parmesan cheese.
