Pasta Bri-mavera

This dish started as just a bunch of seemingly random ingredients and a need to use them. I’m trying to be better about not wasting food which can be hard sometimes if I misjudge the amount of vegetables or meat I need for a dish – or especially if something goes on an awesome sale that I can’t resist. While I was staring at the things I had, it popped into my head – Pasta Primavera! Except with the things I had and not just spring veggies, creamy parmesan, and loads of herbs. 

Pasta Bri-mavera was born.

Pasta Bri-mavera
A fun, lighter twist on Pasta Primavera. Highly adaptable.
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 2 large chicken breasts (butterflied) or you could buy 4 thin cut breast
  2. 1 pint of grape or cherry tomatoes, cut in half
  3. 1 bell pepper (color doesn't matter), diced
  4. 1 zucchini, diced
  5. 3 cloves of garlic, minced or crushed
  6. 1 medium onion, chopped
  7. Marinated Artichoke hearts (one small container)
  8. Pasta (I used roughly half a pound/box)
  9. Olive Oil
  10. Salt
  11. Pepper
  12. Fresh Basil
  13. Balsamic Vinegar (optional)
  14. Parmesan or Romano (just enough for sprinkling)
Instructions
  1. Preheat oven to 400° and line a baking or roasting pan with foil
  2. Chop all veggies, place in the foil lined pan, and toss with olive oil, salt and pepper
  3. Place veggies in the oven to roast for about 20 minutes.
  4. While the veggies are in the oven, prepare the pasta according to the package directions. I used Mueller's Ruffles but cooking times vary for each pasta type. When pasta is cooked, drain and set aside. You can retain a small amount (1/4 cup at most) of the pasta water. This can help rehydrate the pasta a bit and help the "sauce" stick to it better. It's nice to have but not necessary.
  5. During this time, salt and pepper your butterflied chicken on both sides.
  6. In a large skillet on medium-high heat, sauté the chicken until cooked through. Generally 2-4 minutes a side.
  7. Once the chicken is cooked, set aside to rest for 5 minutes before chopping into small chunks.
  8. Chiffonade the basil (roll up the basil leaves and slice thinly).
  9. Chop up the artichokes.
  10. In the same skillet as before, combine all the ingredients: pasta, chopped chicken, roasted veggies (including any juice that collected in the pan), artichokes, basil.
  11. Drizzle olive oil and stir to mix everything together.
  12. Add salt and pepper to taste. I also drizzled a bit of balsamic vinegar at this point to give it a bit of a kick.
  13. Serve warm and top with a sprinkling of a good stinky cheese.
Notes
  1. Chicken is just what I had around - try other proteins like shrimp, sausage, or tofu!
  2. Most vegetables can work in this. If you are choosing veggies that have widely different roasting/cooking times make sure to separate them from each other so you can allow some to stay in the oven longer (or pull out quicker).
Grow. Make. Eat. http://www.growmakeeat.com/
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Vegetable Deliciousness.

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Ready for roasting.

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Mueller’s Ruffles – they’re cute and fun. I can attest that they are awesome for mac and cheese as well.

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Chop dat chicken

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Chiffonaded basil (from the garden no less)

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