Creamless Penne Pasta Primavera With Olive Oil and Garlic
5.0(6)
Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). This version by Chef George Krumov seems very close. For non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).
02Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
03In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
04Add the vegetables and saute until the peppers are soft, about 2 minutes.
05Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
06Add the drained penne noodles and basil and season to taste.
07Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.