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.
These mini farfalle pasta are also perfect for a Vegan Mushroom Pumpkin Stroganoff and Garden Veggies with Basil and Ginger
Any leftover veggies can easily be pickled.
What is your favorite recipe to de-construct?
Stuffed Peppers With Pasta Primavera
Stuffed Peppers With Pasta Primavera
Ingredients
- 3 cups mini farfalle Cooked
- 5 bell peppers
- 3 Tbsp extra virgin olive oil
- 1 tsp parsley
- 1/8 tsp salt
- 4 shallots Julienned
- 2 garlic cloves Finely chopped
- 1 zucchini small, chopped
- 1 yellow squash small, chopped
- 1/2 cup peas thawed, if using frozen
- 2 tsps extra virgin olive oil
- 1 tsp salt
- 1 tsp crushed black pepper
- 2 tsp parsley Fresh, chopped
- 1 tsp Rosemary Fresh, chopped
- 1 cup Homestyle Ragu Thick & Hearty Traditional Pasta Sauce
- Parmesan (optional)
Instructions
- Preheat oven to 500 degrees
- Cut the top off the peppers and deseed
- In a mixing bowl, add oil, dried parsely and salt.
- Mix well and baste the peppers with it
- Place the oiled peppers upside down in a baking tray
- Roast the peppers for 20-25 min or until the peppers start to blacken slightly
- In a medium pan, add extra virgin olive oil and heat at medium heat for 30 seconds
- Add the garlic and shallots and cook until the shallots are browned (5-7 min)
- Add the chopped zucchini, squash and peas to the pan
- Mix well and cook for about 10 minutes on low-to-medium heat.
- Add salt, black pepper, fresh parsley and fresh rosemary
- Mix well and keep stirring until the zucchini gets crispy.
- Add 1 cup of Homestyle Ragu Thick & Hearty Traditional Pasta Sauce
- Add cooked pasta, mix well and set aside
- When the peppers have cooled to the touch, stuff them with the pasta mixture
- Place the stuffed peppers back in the oven at 400 degrees
- Roast them for about 7 minutes, remove and wait to cool to touch before serving
It sounds like you have a wonderful group of friends up in NYC, what fun memories you have! I love the recipe you’ve developed too. Taking that shortcut with Raju sounds right up my alley. I love the flavor of a great sauce!
Thank you, Debra. Great friends and great memories.
I am so in love with those mini bow tie pastas!!! Loved this idea of stuffing peppers with pasta, makes it so filling!
Thank you, Manju. I am so happy to hear that.
How bright and springy! This is a really cleaver dish and it looks fabulous. I’m loving the new Ragu sauces – so thick!
Thank you, Patricia.
Gorgeous recipe . Such a beautiful color and those tiny bowtie pastas are so cute!
Thank you, Linda
Your stuffed peppers look and sound delicious, love the addition of farfalle! Nettie
Thank you, Nettie. The farfalle made my day
Rini, I loved the post. It must have been wonderful living in New York. I lived in D.C. when I was in my early twenties. To bad I wasn’t a foodie back then! I also love this sauce!
Thank you, Patty. I really want to experience the DC Foodie scene. Maybe you and I can go there someday!
What a lovely dish, I don’t even feel like sneaking some meat into it.
Thank you, Michelle! I think meat would ruin this dish, HAHA!
Oh my! I want to eat the computer right now. Your recipe looks amazing.
Thank you, Taina. I will send you the meal, so, you don’t have to eat your computer. 🙂