KID-FRIENDLY PASTA PRIMAVERA RECIPE FROM VA DEPARTMENT OF HEALTH’S MYPLATEPasta is a favorite food among many, but it can sometimes get a bad rep in today’s health climate. The Virginia Department of Health‘s easy-to-make Pasta Primavera Recipe that is loaded with vegetables and perfect for the whole family. With simple and nutritious ingredients, the sauce gets the majority of its savory flavor from seasonal veggies like kohlrabi, sugar snap peas, carrots, tomatoes and asparagus, while also being seasoned to perfection with garlic, black pepper and, of course, cheese. An easy and versatile dish, at-home cooks can add whatever veggies they happen to have on-hand to bulk up the nutrients and flavor in this recipe. Get the kids involved by helping them carefully chop ingredients and sprinkle on the delicious cheese at the end! Go a step further, and have the family choose which vegetables to use for the dish the next time you visit one of the local farmers markets like the Saturday Farmers Market at IX Art Park.
- 1 cup pasta of choice, uncooked
- 1 tbsp vegetable oil
- 2 cups mixed vegetables, chopped (The VDH recommends the seasonal vegetables listed in the above paragraph, but you can tailor your veggies to your family’s personal preferences.)
- 1 cup tomatoes, chopped
- 1 tbsp margarine
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 3 tbsp parmesan cheese
- Cook pasta according to package directions, and return pasta to the warm pot.
- While the pasta is cooking, heat the vegetable oil in a skillet, and add the mixed vegetables. Sauté them until tender, and make sure to stir constantly.
- Add the tomatoes and sauté the mix for two more minutes.
- Pour the vegetable and tomato mixture over the drained pasta.
- Finish by adding the margarine and seasonings to the pot and stirring.
- Once plated, add the parmesan cheese.
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