Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, pasta primavera v.2. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pasta Primavera v.2 is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pasta Primavera v.2 is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook pasta primavera v.2 using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pasta Primavera v.2:

1. Get 2-3 Tblsp extra virgin LIGHT olive oil, see note
2. Make ready summer squash - yellow
3. Take Italian squash - green
4. Prepare yellow or green pepper
5. Prepare asparagus spears
6. Prepare sun dried tomatoes
7. Make ready each parsley, dill, chives
8. Take red pepper flakes - or to your liking
9. Get oregano
10. Make ready white wine
11. Take butter
12. Make ready capers w/vinegar (non pareil type/small)
13. Make ready fresh lemon juice
14. Take pecorino/romano grated cheese
15. Prepare Extra virgin olive oil
16. Take penne pasta, cooked al dente

Steps to make Pasta Primavera v.2:

1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

So that’s going to wrap this up for this special food pasta primavera v.2 recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!