Pasta Primavera with Grana Padano Cheese



  • 6 oz Whole Grain Creste De Gallo Pasta
  • 4 oz Grape Or Cherry Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 0.70 oz Grana Padano Cheese
  • 2 Tbsps Butter
  • 1 oz Castelvetrano Olives
  • 1 Pepperoncini
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Mascarpone Cheese
  • 2 oz Spinach



1.Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Cut off and discard the stem of the pepperoncini pepper; roughly chop. Grate the Grana Padano cheese on the small side of a box grater.



2.In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, seasoned tomatoes, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat.



3.While the vegetables cook, add the pasta to the pot of boiling water and cook, stirring occasionally, 3 to 4 minutes, or until al dente (slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.



4.To the pot of cooked pasta, add the cooked vegetables, butter, mascarpone, chopped olives, chopped pepperoncini pepper, half the grated cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to loosen. Season with salt and pepper to taste. Serve the finished pasta garnished with the remaining grated cheese. Enjoy!

At its simplest, pasta primavera is a dish that celebrates the medley of seasonal produce often paired with lightly sauced pasta. Ours stars juicy tomatoes and tender zucchini tossed with whole grain creste de gallo and just a touch of butter.

One Comment Add yours

  1. mistimaan说道:

    Nice recipe


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