Pasta Primavera with Spicy Marinara

Question: What would life be without hot bowls of savory, saucy pasta?

Answer: Sad, very sad.

 
Don’t worry. We won’t even discuss the next level of sadness which involves a life lacking of hot bowls of pasta and red wine. 
 
I trust you have most of the ingredients for this pasta primavera already in your cabinet and fridge, and you most definitely already have a bottle of red wine laying around too. If not, substitutions are easy enough. Do what you need to do. Sadness isn’t even in your vocabulary today. 

Did you realize February is the last full month of winter before the seasons change and Spring’s flowery warmth fills the air? It’s true. Springtime is just around the corner. You can make it! WE can make it! While we wait for the cold to pass (don’t hate me for calling mid-50’s cold), we can fill our bellies with comforting pasta noodles and steamy healthy vegetables for good measure.

 
spicy pasta primavera

As much as I love pasta and Italian cuisine in general, I don’t/can’t eat it often. Portion control is virtually impossible when it comes to eating Italian dishes at a restaurant. Even when making it at home, it’s easy to chomp down on more than a single serving size of noodles. So. delicious. I end up avoiding it altogether to spare myself over-indulgence on a regular basis.

I don’t always drink beer, but when I do, I prefer Dos Equis.

I mean…….

I don’t always eat pasta, but when I do, I close my eyes, let out an “mmmmm”, savor every bite, and dream of Italy.

One day I will go to Italy. Have you been? Yes? Oh. I’m a tiny bit jealous.

 
 
This is one dreamy, happy bowl of pasta. Winter blues can get lost.
 
 
 


Pasta Primavera with Spicy Marinara Recipe

 
Makes about 4 servings

Ingredients:
For the pasta-
1 package of Trader Joe’s Garlic Basil Linguini Pasta (or 8 ounces of your choice of pasta), cooked according to package directions
1/2 red bell pepper, sliced and roughly chopped
1/2 yellow bell pepper, sliced and roughly chopped
2 cups broccoli florets
1/4 yellow onion, sliced into rings and cut in half
1 medium tomato, sliced and roughly chopped
2 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Italian blend seasoning (or any combination of basil, thyme, sage, or rosemary)

For the sauce-
2 cups marinara sauce
1/2 teaspoon Sriracha sauce
1/2 teaspoon crushed red pepper flakes

Shaved Parmesan cheese for topping, if desired

Directions:
1. Preheat oven to 425 degrees.
2. Cook pasta according to package directions. Drain and set aside.
3. While pasta is cooking, add bell pepper, broccoli, onion, tomato, and garlic to a large cookie sheet lined with foil. Drizzle with olive oil. In a small bowl, combine salt, pepper, cayenne pepper and Italian blend seasoning(s). Mix well and sprinkle evenly over the vegetables. Cover pan with foil and roast in the over for about 30 minutes, stopping half way through to give veggies a gentle stir.
4. In a medium saucepan, add marinara sauce, Sriracha and red pepper flakes. Place on stove top over medium-low heat. Cook until sauce beings to simmer.
5. To serve, add about 1 cup of noodles to a bowl, top with about 1/2 cup of the roasted vegetables, and 1/2 cup of sauce. Sprinkle with with shaved Parmesan if desired. Stir everything up and enjoy!

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