Recipe by Gwen Raring
1 pound of al dente pasta of your choice (Gwen’s choice is Culinary Circle’s cavata, other options are whole wheat or brown rice pasta)
1 small package of broccoli slaw, saute’ lightly in extra light olive oil
8 oz. package of sliced crimini mushrooms, saute’ lightly in extra virgin olive oil
8 ounce package of fresh mozzarella balls, drained & sliced in 1/2
2 carrots, peeled in long strips
1 bunch of asparagus, cut in half (there is a natural break in asparagus, bend in half or in half
8 oz. string beans
Lightly blanch the three above mentioned veggies in simmering chicken or vegetable stock and remove. (Wild Harvest sold by Acme has a nice affordable organic line)
Toss with some olive oil to your taste, season with sea salt and fresh cracked pepper. Gwen prefers to toss pasta in fresh basil, chives parsley and fresh garlic.
Add the fresh mozzarella balls and serve. Healthy, yet flavorful
If you try the pasta primavera, we would enjoy hearing your feedback. Feel free to post a comment.