Wednesday, March 9, 2011

Pasta Primavera

I'm a visual person.  If a recipe doesn't have a photo, I'm less likely to cook it.  Maybe that's why I'm such a big fan of Food Network...

Anyway, a few weeks ago we were in the car for a road trip and I packed my stack a magazines along to occupy my time.  I currently have a (cheap) subscription for the Racheal Ray Magazine.  To me, this magazine is hit and miss.  One issue will end up in the garbage, unused.  A total flop.  The next issue will be dog-eared, torn to pieces and covered in food splatters.  The issue that contained this recipe happens to be one of those!

It ended up being a bit of an adaptation because I don't have a wok (although I don't think it mattered as much) and Jason and I miscommunicated on the ingredients.  I asked him to chop half of a red onion for Red Beans & Rice and he chopped the entire one.  I couldn't complain, though, since he was chopping the onions while I went to bunko.

I usually complain that RR recipes take forever and a day to make, but this one ended up being pretty quick and tasty!
Pasta Primavera adapted from Rachael Ray
  • 3 cups broccoli florets
  • 12 ounces whole wheat spaghetti
  • 2 T olive oil
  • 2-3 cloves garlic, minced
  • 1 cup carrots, sliced 1/4" thick
  • 1 cup cherry tomatoes, halved
  • 1/2 bunch kale leaves, trimmed and chopped
  • salt & pepper
  • 3/4 cup light cream
  • 3/4 cup grated parmesan
  • 1/4 cup chopped fresh basil
Heat salted water to boiling in a large pot and add the broccoli.  Cook for about 30 seconds, until bright green and remove from the water.  Add the pasta and cook to al dente.  Drain the pasta, keeping 1/4 cup of the pasta water aside.

Heat the oil in a large saute pan (or a wok if you have one).  Sautee the garlic until fragrant, add in the broccoli, carrots & kale stirring until the carrots and kale start to wilt.  Stir in the tomatoes and salt & pepper.  Pour in the cream, stir and bring to a boil.  Remove the pan from the heat and add the parmesan cheese & basil. 

Add the pasta and remaining pasta water, tossing to coat.

WW PointsPlus: 5 servings, 8 pp per serving

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