Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, pasta primavera v.2. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pasta Primavera v.2 is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Pasta Primavera v.2 is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have pasta primavera v.2 using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pasta Primavera v.2:

1. Prepare 2-3 Tblsp extra virgin LIGHT olive oil, see note
2. Make ready summer squash - yellow
3. Prepare Italian squash - green
4. Get yellow or green pepper
5. Get asparagus spears
6. Get sun dried tomatoes
7. Prepare each parsley, dill, chives
8. Get red pepper flakes - or to your liking
9. Take oregano
10. Take white wine
11. Prepare butter
12. Take capers w/vinegar (non pareil type/small)
13. Make ready fresh lemon juice
14. Get pecorino/romano grated cheese
15. Get Extra virgin olive oil
16. Make ready penne pasta, cooked al dente

Steps to make Pasta Primavera v.2:

1. While preparing vegetables set a pot of water to boil and cook mini penne about 6-7 minutes until al dente. By the time the pasta is cooked the vegetables will be ready. The dish cooks up fairly quickly.
2. Prep all vegetables. Wash, dry and slice both squash in half then into 1/4" slices. Wash dry asparagus spears - snap off ends then slice spears into 1" pieces. Slice sun dried tomatoes into 1/4" slices. There are two types of sun dried tomatoes-soft and hard. If you have hard dried tomatoes, reconstitute them by soaking them in hot water for about 15-20 minutes until they soften. Slice pepper into 1" slices then cut slices in half.
3. In a large saute pan over medium heat put in about 2-3 tablespoons (depending on the size of the pan) of extra virgin LIGHT olive oil, 1/2 of the butter and red pepper flakes. When oil is heated add peppers and tomatoes. Cook for 2 minutes. Add herbs stir and cook for a minute more.
4. Add squash and asparagus - stir to incorporate vegetables. Once veggies heat up add wine (in center of pan-don't stir) cook for about 1 minute. Add butter (allow it to melt) then add lemon juice, capers, and cover. Turn heat down to medium low and cook for about 2 minutes. Do not overcook squash. They shouldn't be soft. They should cook up al dente like pasta.
5. When pasta is cooked, drain, return to pot (not over heat), add a few drizzles of extra virgin olive oil and stir. Add enough oil to coat pasta not drown in oil. Add generous helping of cheese and stir. Pour veggies over cooked pasta and add another generous sprinkling of cheese.

So that is going to wrap this up for this special food pasta primavera v.2 recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!