INGREDIENTS

INSTRUCTIONS

Today's recipe is a rite of springtime. Its fresh flavors burst from the
skillet to the palate as the soft pasta cushions the blow of delectable
goodness to the system. Its colorful array on the plate reminds one of
crocus, tulip and daffodil blooms bursting from the moist earth.
Okay, maybe we've got a little Spring Fever ravaging The Cook and Kitchen
Staff at Recipe-a-Day. But you're going to love preparing this Pasta Great
as much as you'll enjoy serving it to family and friends. Enjoy!
In a medium saucepan, cook onion and garlic in 2 Tbs. olive oil for 5 to
7-minutes or until tender, over medium-high heat setting. Add tomato sauce,
honey, oregano and basil. Bring sauce to the boil, reduce heat and simmer
gently for 20 minutes.
Combine red pepper, mushrooms, squash, carrots, broccoli and 2 Tbs. each
balsamic vinegar and olive oil in a skillet and cook over high heat until
crisp tender, approximately 10-minutes. Add peas and continue to cook,
stirring frequently for an additional 2-minutes. Cover to maintain warmth
and set aside.
Add remaining tablespoon balsamic vinegar to sauce and cook for 5 minutes
more. Reserve 1 cup sauce to serve at the table while pouring the remaining
sauce over cooked pasta and toss thoroughly. Add sauteed vegetables to
pasta and sauce and toss again. Sprinkle with green onion and parsley over
top and serve immediately.
Kitchen Staff Tip: Fresh vegetables are the key to the fresh flavor of your
Primavera. Utilize regional favorites from sugar peas to asparagus, or
yellow peppers and squash. Experiment with the vegetable mixtures and
you.re bound to land on one dish the entire family will enjoy.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Apr 16, 1998

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