Wednesday, May 2, 2012

Penne Primavera Al Forno

Primavera means Spring! Pasta primavera is not a dish originated in Italy though. I was watching a cooking show and found out that it was created in Nova Scotia province of Canada(Yay!) and then travelled to New York city in 1970s. from there, it became popular. Pasta primavera contains short pastas like penne, fusili, farfalle and any vegetable that stays crunchy after cooking like broccoli, carrots, zucinni, asparagus, onion, peas. And of course, tomato sauce. Then top it off with mostly Parmesan cheese. It is usually made in sofrito and garlic. I have seen this dish with creamy alfredo sauce but that weighs down the goodness of the veggies. So I always prepare this dish with lots of veggies in marinara sauce and cheese. This time, I added a twist. I made it al forno(from the oven). Just for fun. We can do whatever we want in our kitchens with our dishes, right?

Penne Primavera Al Forno

14 oz. penne,cooked as packaged directions
2-3 cups marinara sauce
2-3 cups veggies of your coice
1 cup shredded Parmesan cheese
1 each carrot and celery chopped
1 medium onion chopped
3-4 cloves garlic, chopped
¼ cup olive oil

How to:

Saute carrots, onions and garlic in hot oil.
Add veggies, saute till tender but crunchy.
Add marinara sauce, cooked penne.
At this point, if you want to have just the Penney Primavera, just sprinkle cheese and serve.
If you want it Al Forno, transfer the pasta in an oven proof dish.
Sprinkle cheese and put the dish in the hot oven till cheese is bubbly and golden.