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Pasta Primavera! One of Our Favorite One Course Dinners for Spring!
Recipes by Bob and Ellen Rubenstein
Photography by Ellen Rubenstein
If you love absolutely delicious food… enjoy every page of this website! First, try our recipe for
Pasta Primavera and then go to the following pages listed below for more inspiration!
Easy to make, healthy ingredients, and absolutely delicious!
8 ounces fettuccine pasta
2 tablespoons extra virgin olive oil
½ red onion, chopped
2 garlic cloves, minced
1 cup green peas, shelled, or frozen peas
1 cup kernels from cooked fresh corn
1 red pepper, trimmed, de-seeded and cut into 1 inch squares
4 sprigs fresh oregano leaves, chopped
3 tablespoons lemon juice (juice of 1 large lemon)
1 teaspoon red pepper flakes
4 ounces freshly grated Pecorino Romano cheese (reserve for garnish)
Freshly ground black pepper
Cook the pasta according to the instructions on the package. When pasta is al dente,
(1 minute less than package cooking time), remove from water and drain.
While pasta is cooking, heat the olive oil in a large sauté pan. Add the chopped onions, minced garlic and red pepper and pan sauté over medium heat for 10 minutes.
Add the cooked corn kernels and peas and simmer covered until ready to serve.
When timer goes off for pasta immediately drain pasta and put it in pre-heated bowl. Add lemon juice and toss with pasta. Add the vegetables to the bowl of pasta and toss together.
Serve immediately on pre-heated plates while super hot! Great pasta must be served HOT! Garnish with grated Pecorino Romano.
Serves 4 for main course dinner
Approximately 465 calories per serving.
Tips from the Chefs: The best way to grate hard cheeses like this is to cut a quarter pound off the block of cheese, cut it into ½ inch slices, and then process it in your food processor for about 15 to 20 seconds until it is very finely ground. Store unused cheese in refrigerator.
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Meet the chefs, Bob and Ellen Rubenstein. Click here to learn more about Bob and Ellen