I guess what I’m trying to say is, that, no one should hate on pasta primavera. (150 cal) per serving Zuppa Toscana Spicy Italian sausage, fresh kale and russet potatoes in a creamy broth. ![]() When you bite into the al dente zucchini, the softened onions and the juicy tomatoes join and make for an incredible flavor and consistency.įeel free to switch up the vegetables, based on your preferences – toss in some asparagus, arugula, red bell pepper, basil! Just keep the seasonings simple – garlic, olive oil and Parmesan cheese. 2316 N Salisbury Blvd, Salisbury, MD 21801-7830 Neighborhood Salisbury Parking details None Pasta e Fagioli White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth. Oh, and green peas!Įach vegetable brings its own texture, which I dig. ![]() Of course, the “pasta” is made of zucchini, so there’s another veggie in the mix. This simple recipe includes carrots, bell peppers, onions, broccoli and tomatoes. So, why not jam-pack your pasta with veggies? Order Now Wines Unwind with a glass of our signature wine. Order Now Lunch Enjoy your Lunch Favorites Order Now Catering Bring home all your favorites. Pasta primavera reminds me of restaurants who name salads that have a lot of ingredients, “The Garbage Salad” or “The Kitchen Sink Salad.” Listen, there’s nothing wrong with jam-packing your salad with vegetables. The Olive Garden Menu (407) 851-0344 Change Location Dinner Fill up on the classics you crave. Whenever I make a stir fry, I usually thrown in about 5 or 6 different types of vegetables. I can’t get enough! However, when you carefully choose your vegetables and stick to the classic garlic, olive oil and Parmesan cheese sauce, it’s delightful. Primavera gets a lot of hate, because it’s a jumble of vegetables thrown atop pasta. Pasta primavera is meant to be an expression of springtime, actually, and since we’re towards the end of spring, I figured I’d bid adieu to the season with this primavera. Looks like Olive Garden caught wind of the trendiest veggie based noodle around. This pasta has an interesting story behind it, becoming popular in the 1980s after it was featured on Le Cirque’s menu (a ritzy restaurant in NYC.) ![]() Pasta primavera is a classic vegetarian pasta dish full of my favorite food group: vegetables!
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