Lazy Pasta primavera

I admire my best friend.  She's a stay at home mom to three beautiful children (and it amazes me every time I talk to her because I get the heebies thinking about having one child, let alone three!)  She cooks, cleans and takes care of the children.  She takes care of her hubby (who sometimes can be like a fourth child). 

The amazing thing is, she manages to make dinner at least three to four times a week in spite of her hectic lifestyle.  I gave her this recipe two years ago (when she only had two children).  The idea here was to give her something easy and quick that lended itself to many variations (this is to fool her husband into thinking that he was getting different meals when, essentially he was eating the same thing with different veggies).

I call it lazy pasta primavera.  The name implies it all - the dish takes about 25 minutes from start to finish, but best of all, it is delicious! 

Pasta primavera is an Italian inspired american dish consisting primarily of pasta and vegetables.  I know of variations that add chicken or shrimp, but I'm pretty sure that the focus here are the veggies.  The dish can be made with almost any vegetable desired, but I think most cooks stick to crisp, firm veggies like broccoli, carrots, pepper, onion and sugar snap peas.  But hey, try what you like.  I tend to add corn and mushrooms, my two favorite vegetables.  :) The dish is generally finished with a fusion of olive oil and garlic with a hefty amount of parmesan cheese added (which is like Alfredo sauce!)  However, heavier cream and alfredo sauce versions are also common. The dish is highlighted by mostly light flavors, a plethora of fresh herbs and bright colors.  It's as pretty to look at as it is to eat.

The dish is attributed to chef and owner of Le Cirque, Sirio Maccioni.

My version doesn't require as much work, trust me.

YOU WILL NEED:

1 jar of Alfredo sauce of your choice. 

Make this a GOOD sauce, good quality, and medium cost.  (I tend to find the cheapest versions separate while cooking, and are too oily to the taste.  I usually use Dellalo's (because it's common at my market, or I can go to the source, about an hour's drive from here.  I also like Lidia's.  Some common brands here in Pennsylvania that are better quality include Gia Russa, Bertolli's and Barilla. 

1 box of pasta.

Avoid using long noodles, such as linguine, spaghetti, anger hair, or fettucine.  I use farfalle or campanelle, but certainly elbows or shells would work too.  :)

1 clove of garlic, minced (or you could substitute whatever amount it says one one of those jars of minced garlic you get at the store!)

4 Tbs olive oil

2 bags of frozen vegetables of your choice. 

I use Bird's Eye, but anything will do, I'm sure.  Remember what I mentioned above - stick to firm, crisp veggies.  Bird's Eye has a nice corn, brocolli and red pepper blend that I use (because I like corn).  But if you don't, buy a package of broccoli or a package of brocolli and carrots, or green pepper blends.  There are also stir fry blends that are available, but stay away from those with water chestnuts.  Sugar snap pea blends are always good. As I mentioned, I love mushrooms, so I usually by a small pack of those fresh and slice them before using.

Seasonings to taste. 

Here's where it gets interesting.  I use a combination of the following:

thyme
rosemary
paprika
parsley
sage
red pepper flakes
black pepper
cayenne pepper

Here's what won't work:

Old Bay seasoning (it was horrid, trust me)
cumin
extra garlic (too much, it overwhelmed)
dill

I've tried this enough times to be certain that the above three (thus far) do not work for this dish.  And I'm not suggesting you use all of the above at the same time.  I've used two or three at one time, and they all work for me.  I can't tell you how much of each, because that's all personal. :)

METHOD:

Put a pot of water on the stove to boil for the pasta.  Add salt if you wish (I never salt my pasta).

In a deep, large saucepan (this is your one pan, so make it large, because you will mix the sauce, veggies and pasta in it) add the four Tsb of olive oil and heat.  Add the garlic and at this time, the mushrooms, if using.  Cook until the mushrooms release juices.

Add the two frozen packs of veggies and stir well.  Cook, stirring occasionally until the broccoli is hot, but not too soft.  Add your seasonings and taste until you are loving it. :)

Check your pasta water!  :)  Cook pasta according to box directions, drain and set aside (do not rinse)

Add the jar of sauce and blend well.  Taste and add more seasoning if necessary.  Cook until sauce and veggies are hot.

Add pasta to sauce and mix well. Viola.  Dinner is served in under 25 minutes.  Bon apetit!