Creamy Pasta Primavera

Not rated yet

Close Saving... Error Saving

Quick Rating

Primavera means spring. Many pasta primaveras are heavy and oil-based, but this one uses spreadable cream cheese for a creamy version.

Tags: Intermediate, One Hour, Entrées, Vegetables, Cheese, Pasta & Noodles, Italian, Fry, Vegetarian

http://www.zehrs.ca/LCLOnline/login.jsp?preparationId=100070&mainIngredientId=156&mainIngredientId=184&type=details&courseId=8&prepTimeId=100130&recipeId=1928&redirectOnLogin=true&redirectToBvRecipeForm=true&page=recipes.jsp
Rate & Review
Add to My Favorites
Add to Shopping List
Print

1 tbsp (15 mL)	ground PC Italian Seasoning Grinder
	Lemon wedges
1 pkg (450 g)	PC Splendido Gemelli
1 tbsp (15 mL)	PC Splendido Extra Virgin Olive Oil - Cold Pressed
3/4 cup (175 mL)	thinly sliced red onion
1	small zucchini, cut lengthwise in quarters then chopped crosswise
1	each sweet red and yellow pepper, thinly sliced
1 tub (250 g)	no name Spreadable Cream Cheese, at room temperature

In large pot of boiling, salted water, cook gemelli for 8 to 10 minutes or until tender but firm. Drain, reserving 1/3 cup (75 mL) of pasta cooking water. Set pasta and reserved water aside, separately.
In large frying pan, heat oil over medium-high heat; cook onions and zucchini for 5 minutes or until lightly golden. Add peppers; cook for 4 to 5 minutes or until tender. Reduce heat to medium-low. Stir in reserved pasta. One spoonful at a time, stir in cream cheese until well incorporated. Add reserved pasta cooking water as needed to thin sauce. Stir in salad seasoning. Serve immediately, with lemon wedges on side to squeeze over.

Don’t stint the salt in the pasta water! A good guideline is to use 2 tbsp (25 mL) salt for 5 litres of water.