Kosher Pasta Primavera
This is a great recipe but it contains milk so please do not serve this with any meat dish.
¼ cup Extra Virgin Olive Oil
2 Yellow Squash cut into thin strips
1 cup fresh Broccoli Flowerets chopped
2 Zucchinis sliced
2 cups Mushrooms sliced
1 Onion thinly sliced
3 Carrots peeled and sliced
1 Yellow Bell Pepper diced
1 Green Bell Pepper diced
1 Red Bell Pepper diced
1 clove Garlic crushed and chopped
1 can whole Green Olives pitted
1 tbs. dried Italian Herbs
15 Cherry Tomatoes, halved
1 cup Kosher Ricotta Cheese
2 tbs. Kosher Bleu Cheese crumbled
½ cup Kosher Parmesan Cheese
2 tbs. Sour Cream
1 lb. Pasta of your choice (Linguini to Bowtie Pasta it all works.)
Preheat the oven to 450 degrees F.
On a large baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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