My plan was to find enough baby potatoes to go with our steaks. Let me just say, that was an epic fail. I found one lone potato big enough to eat, which I did throw on the grill and let me husband have. However, my row of sugar snap peas and green beans had a little surprise for me. They were loaded with fat peas and beans. Beautiful!
Time for Plan B. Tanner and I snagged everything that was ready, while I started planning pasta primavera in my head. Oh, how I love pasta primavera! Mostly because whatever fresh veggies you have lying around will do just fine. I only wish that I had some yellow summer squash ready. It would have been perfect in here. As it is, my light, summery pasta dish hit the spot.
Here's your Cast of Characters.
1/2 Lb. shell pasta
2 Tbsp. butter, divided
2 Medium onions, preferably green onions with the stems, diced
2 Tsp. minced garlic
2 Sprigs, each, fresh thyme and rosemary
1 Cup of chicken broth
1 1/2 Tsp. Lawry's seasoning salt
1 Tsp., each, freshly ground pepper and McCormick Perfect Pinch Garlic & Herb
2 Cups of fresh veggies, I used sugar snap peas and green beans
Cook pasta, for the minimum time recommended, in a heavily salted pot. Meanwhile, in a large skillet, melt one tablespoon of butter. Saute diced onions, garlic, thyme and rosemary (only use the leaves and disregard the stems) for 2 minutes.
Add broth and bring to a boil for 2 1/2 minutes, stirring occasionally. Turn to medium heat and add veggies and seasonings.
Give a quick stir, cover and cook for 5 minutes. Pasta should now be done. Scoop out with a spoon and throw in the skillet with the vegetables. It's okay if a little of the pasta water gets in there. It will help thicken the remaining sauce.
Stir, cover and cook for an additional 3 minutes. Add last tablespoon of butter, and mix in until melted.
Serve immediately. Garnish with a little Parmesan cheese, if desired.
Enjoy!
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