Pasta Primavera – Peppers are delicately roasted and then stuffed with pasta primavera. Mini farfalle recipe with oven roasted fresh veggies with garlic.
This post is sponsored by Ragu. All opinions are mine
“La Primavera è qui”
No where is spring more celebrated in NYC than Little Italy.
Spring time was (and still is, I bet!!) always a joyous occasion in that neck of the wood. When the clock strikes May 1st, New Yorkers would shed their heavy winter coats, boring turtle necks and unruly scarves. Then, out came all the frilly tops, flowery dresses and fresh garden herbs.
In little Italy, spring is unmistakably in the air because it is filled with fresh oregano, basil, parsely, thyme and Rosemary! I am hypnotized just thinking about it.
Pasta primavera was always my favorite spring time pasta. That was my meal to order when I was at an Italian restaurant. Today, I try to recreate this recipe and stuff it into delicately roasted peppers.
Pasta primavera is traditionally made with early spring veggies. I went with zucchini, squash, peas and shallots. You can go with any spring veggies you want. Eggplant and broccoli will work great in this recipe. Whatever veggie you use, make sure you cut it into small pieces.
Incidentally, look at the mini farfalle I found in the pasta aisle! They are so tiny that they are the size of a nickel! It is the perfect size for a stuffed peppers recipe.
I have several pasta recipes that make spring proud. Take a look around and tell me which one you made.
What is your favorite recipe to de-construct?
Stuffed Peppers With Pasta Primavera
1) Preheat oven to 500 degrees
2) In a large pot of boiling water, add 1.5 cups of the mini farfalle. Add 1/2 tsp of salt to the water and let the farfalle steam for about 20 minutes. They should be really al dente. Drain when you cut the middle of the farfalle easily with the tip of a spoon. Set aside
2) While the farfalle are cooking, take 5 large bell peppers. I went with the orange bell peppers, but you can choose red, yellow or green.
3) Cut the top off the peppers and remove all the seeds and other pulp. Make sure the insides are completely clean
4) Take a small bowl and add 2 Tbsp of extra virgin olive oil. Add 1 tsp of dried parsely and 1/8 tsp of salt. Mix well and use it to baste the peppers. The peppers should be well oiled in order to roast well
5) Place the oiled peppers in a baking tray. I place my peppers upside down meaning that the open side is at the bottom. Place the tray in the oven and roast the peppers for 20 min or until the peppers start to blacken slightly. My oven is old so it takes it about 25 minutes at 500 degrees. Remove the peppers when done and set aside. Set the oven heat to 400 degrees
6) While the peppers are roasting, cut 4 shallots into thin strips and finely chop 2 garlic cloves
7) Take 1 small zucchini and 1 small yellow squash. Cut them into small pieces and set aside
8) Take 1/2 cup of frozen peas and microwave for 30 seconds.
9) In a medium pan, add 2 tsps of extra virgin olive oil and heat at medium heat. After 30 seconds, add the garlic and shallots. Cook until the shallots are browned. Should take about 5-7 minutes in medium heat
10) Add the chopped zucchini, squash and peas to the pan. Mix well and cook for about 10 minutes on low-to-medium heat.
11) After 10 minutes, add 1 tsp of salt, 1 tsp of crushed black pepper, 2 tsp of chopped fresh parsley and 1 tsp of chopped fresh rosemary. You can always go with the dry herbs if you can’t find the fresh one.
12) Mix well and keep stirring until the zucchini gets crispy.
13) Add 1 cup of Homestyle Ragu Thick & Hearty Traditional Pasta Sauce. It is a thick sauce and so perfect for this stuffed peppers recipe.
14) Mix well and set aside
15) When the peppers have cooled to the touch, stuff them with the pasta mixture. I stuffed about 1/2 cup per pepper.
16) Place the stuffed peppers back in the oven which has been heating at 400 degrees. Roast them for about 7 minutes, then pull them out.
To keep this stuffed peppers vegan, serve them immediately. For vegetarian version, add freshly grated Parmesan on the top and serve. Serve with a side salad like Cardamom and Pistachio Crusted Goat Cheese Salad