This pasta tastes delicious with any of the Pickle Creek infused olive oils, but my personal favorite for this dish is the Lemon Basil & Garlic.
Print Recipe
Pickle Creek Pasta Primavera
Ingredients
- 2 medium zucchini sliced
- 2 medium yellow summer squash sliced
- 2 medium shallots sliced
- 2 tbsp spring garlic (or regular garlic) finely chopped
- 8 oz snow or sugar snap peas
- 1 pint cherry tomatoes halved
- 1 lb pasta try rotini, bowtie, or penne
- 1/4 c Pickle Creek herb-infused olive oil plus 2 tbsp more for drizzling
- 1/2 c Parmesan cheese freshly grated
Ingredients
- 2 medium zucchini sliced
- 2 medium yellow summer squash sliced
- 2 medium shallots sliced
- 2 tbsp spring garlic (or regular garlic) finely chopped
- 8 oz snow or sugar snap peas
- 1 pint cherry tomatoes halved
- 1 lb pasta try rotini, bowtie, or penne
- 1/4 c Pickle Creek herb-infused olive oil plus 2 tbsp more for drizzling
- 1/2 c Parmesan cheese freshly grated
|
|
Instructions
Preheat the oven to 450 degrees F.
Toss the vegetables with spring garlic and Pickle Creek herb-infused olive oil, 1 tsp salt, and ½ tsp black pepper until well coated. Arrange the vegetables in an even layer on a large, heavy baking sheet. Roast the vegetables in the oven until they are just tender and beginning to brown (check at 15 minutes; you may have to roast up to 20 minutes). Stir halfway through.
Meanwhile, cook the pasta as instructed by the package until al dente. Drain, reserving about 1 cup of the cooking liquid. Try to time the pasta and vegetables so that the pasta drains just before the vegetables comes out of the oven.
Combine the pasta and the roasted vegetables in a large bowl. Toss with the fresh cherry tomatoes, a good drizzle of Pickle Creek herb-infused olive oil, and enough reserved cooking liquid to moisten the dish. Season to taste with salt and pepper. Top with fresh Parmesan and serve immediately. Enjoy!
