If you’ve been waiting for the easiest summer dinner – you’re in luck! I don’t know about you but when it’s 90 degrees and super humid the last thing I want to do is turn my oven on. Enter: this simple summer pasta primavera. Every pasta primavera dish I have ever had is so different, probably because primavera is defined as pasta and fresh vegetables, so you can really make this dish your own if you want to change up the veggies!
Vinnie couldn’t wait to dig in, obviously.
I’m going to share what I used for this dish, but feel free to change it up with different types of pasta, add more veggies or even chopped up chicken or shrimp!
Here’s what you need…
- One 12oz package brown rice spirals (I love this kind because there are no filler ingredients)
- 2-4 TBS olive oil
- 3-4 cloves fresh garlic, minced
- 3 cups of fresh chopped veggies. I used grape tomatoes, broccoli, mushrooms, and corn (the corn was leftover from the night before and cut off the cob!)
- Salt and pepper to taste
- Optional: chopped cooked chicken or shrimp
Here’s what you do…
- In a medium to large skillet, preheat 2 TBS olive oil over medium heat. Add fresh pressed or minced garlic and cook until fragrant, 1-2 minutes.
- Add fresh veggies and toss to coat, adding additional olive oil if needed. Cook for 12-15 minutes stirring occasionally over medium-high heat until tender.
- While the veggies are cooking, cook, drain, and rinse pasta and set aside in a large pot.
- If you are adding pre-cooked chicken or shrimp, (this is a great way to use up leftovers) add it to the veggies during the last few minutes of cooking, just to heat through.
- Once veggies are cooked, remove from heat and add to pot of pasta (that has already been cooked, drained and rinsed!)
- Toss together to coat and serve! We served ours with a block of pecorino romano cheese for topping. Enjoy!
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