Pasta Primavery Jazzy is a fresh primavera style dish incorporating vegetables that may be commonly found at your local farmers’ market. This dish is easy to prepare and lower in fat than cream-based versions of this pasta favorite.
1 pound organic, whole grain spaghetti, shell, rigatoni, or penne
2 medium tomatoes, chopped
1 teaspoon dried basil (or 12-20 leaves fresh basil, chiffonade cut)
2 cloves fresh garlic, minced (or 1/2 teaspoon powdered garlic )
1 teaspoon reduced sodium tamari (to taste)
1-2 tablespoons olive oil (to taste)
sea salt and fresh ground pepper (optional)
1 large carrot, peeled and sliced thinly
2 cups green beans, cleaned and cut in half
1 medium Bermuda onion, chopped
1 medium zucchini (or broccoli), cut in chunks
In a very large pot, put salted water on to boil for the pasta. Meanwhile, place chopped tomatoes in the bottom of a large serving bowl. Sprinkle with basil, garlic, a dash of tamari, sea salt, and coarse ground pepper. Cover with a bit of olive oil, stir, and let marinate while preparing other ingredients. Start to steam the carrots for about 10 minutes, then add the green beans and onions and steam for about 5 minutes more, then add the zucchini (or broccoli) and continue steaming until all of the vegetables are crisp tender. Meanwhile, cook pasta until al dente and quickly drain. Pour the drained pasta over the marinating tomato mixture and pour the steamed vegetables over the top. Add more herbs and tamari, if needed, to taste. Toss well and serve with a green salad and whole grain organic bread.