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Pasta penne primavera

Ingredients for 4 portions:

1 pound penne,
5 tbsp. extra virgin olive oil,
1 garlic clove, chopped,
1 small onion, chopped,
1 red bell pepper, cut to strips,
1/2 cup green peas,
1 cup cauliflower, cut,
1 cup broccoli, cut,
1 tbsp. chopped fresh basil,
1 pinch dry oregano,
1/4 cup chicken bouillon,
black pepper and sea salt to taste.

Recipe: Boil the penne to taste, or according to package instructions. In the meantime, heat the olive oil in a large heavy frying pan and saute the garlic and onion for 2 minutes. Add all the vegetables and saute at high temperature until they are soft. Deglaze with the chicken bouillon and cover the saucepan with a lid for 1 minute in order to soften the veggies a little more. Strain the boiled penne and add it to the vegetables in the pan. Toss well and season the pasta to taste with salt and pepper. Add the basil and oregano at the end and serve. Tip: If you would like the penne primavera pasta to be vegetarian, you can skip the chicken bouillon, or replace it with white wine or other liquid.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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