Pasta Primavera

I made this last night and it was amazing last night, but even BETTER as lunch today. I treated my coworkers to the leftovers because I only made half a batch,  but it was gynormous. 

I’m for one am a huge fan a pasta with lots of sauce, but this recipe has so much flavor and texture that you just don’t need sauce at all. 

I served it with fresh grated parm and a little salt and pepper to taste.




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