Pasta Primavera and Cheese

As I was about to make dinner, I realized I had no desire to make what I had planned. I wanted almost bland for dinner. Spices did not work

for me. I decided to take two of Emeril’s recipes and combine them to stay within the boundaries of the weekly menu. It worked beautifully. I took a Primavera and added cheese from the mac and cheese. Lots of veggies were what I wanted and less cheese. Changing proportions, I ended up with a nice dish that both of us liked.

adapted—- Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast,

Ingredients

1/2 pound GF small pasta
1 tablespoon butter
1 cup chopped red onions
1/2 cup chopped red bell pepper
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 zucchini, halved lengthwise and cut crosswise into 1/2-inch half-moon pieces
1 cup frozen mixed peas and carrots
1 cup diced fresh tomatoes, with juice
1/2 cup shredded Mexican cheese mixture
1/4 cup thinly sliced fresh basil, optional

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.

While the pasta is cooking, melt the butter in a 10-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the salt, black pepper and cook for 1 minute longer. Add the zucchini and continue to cook, stirring as needed, for 2 minutes. Add the frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

Pour vegetable sauce over pasta ans mix.

Place in bowls and microwave for 90 seconds so cheese melts. Mix melted cheese throughout pasta and vegetables. Top with basil.