Mama Delilah's Pasta Primavera
Hearty and zesty, this is my favorite pasta to make. It's a little bit of work, but comes out as stunning visually as it tastes. Definitely worth the effort. Enjoy!!!
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ounces |
spaghetti sauce
(tomato, garlic onion) |
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| 28 | ounces |
tomatoes, canned with juice
(petite diced) |
|
| 8 | ounces |
mushrooms, button
sliced |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | cloves |
garlic
minced |
|
| 3 | stalks |
celery
sliced thinly on a diagonal slant |
*
|
| 2 | whole |
carrots
peeled and sliced thinly on a diagonal slant |
*
|
| 1 | whole |
green bell peppers
seeded and cut into medium sized triangular chunks |
*
|
| 1 | whole |
sweet yellow bell peppers
seeded and cut into medium sized triangular chunks |
*
|
| 1 | whole |
sweet red bell peppers
seeded and cut into medium sized triangular chunks |
*
|
| 8 | whole |
jalapeño pepper
seeded and thinly sliced lenthwise |
*
|
| 1 | whole |
zucchini
halved lengthwise and thinly sliced |
*
|
| 2 | whole |
yellow onion
cut into medium sized triangular chunks |
*
|
| 2 | pounds |
pasta, fettuccine
|
|
| ¼ | cup |
olive oil
for drizzling over fettuccini |
|
| 1 | teaspoon |
garlic salt
to sprinkle over fettuccini |
|
| 8 | ounces |
Parmesan cheese
freshly grated, for garnish |
|
| 1 | bunch |
italian parsley
chopped, for garnish |
|
| 4 | tablespoons |
basil
fresh, and chopped for garnish |
|
| 2 | tablespoons |
red pepper flakes
optional for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1300.5 | ml/g |
spaghetti sauce
(tomato, garlic onion) |
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 809.2 | ml/g |
tomatoes, canned with juice
(petite diced) |
|
| 231.2 | ml/g |
mushrooms, button
sliced |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 4 | cloves |
garlic
minced |
|
| 3 | stalks |
celery
sliced thinly on a diagonal slant |
*
|
| 2 | whole |
carrots
peeled and sliced thinly on a diagonal slant |
*
|
| 1 | whole |
green bell peppers
seeded and cut into medium sized triangular chunks |
*
|
| 1 | whole |
sweet yellow bell peppers
seeded and cut into medium sized triangular chunks |
*
|
| 1 | whole |
sweet red bell peppers
seeded and cut into medium sized triangular chunks |
*
|
| 8 | whole |
jalapeño pepper
seeded and thinly sliced lenthwise |
*
|
| 1 | whole |
zucchini
halved lengthwise and thinly sliced |
*
|
| 2 | whole |
yellow onion
cut into medium sized triangular chunks |
*
|
| 907.2 | g |
pasta, fettuccine
|
|
| 59 | ml |
olive oil
for drizzling over fettuccini |
|
| 5 | ml |
garlic salt
to sprinkle over fettuccini |
|
| 231.2 | ml/g |
Parmesan cheese
freshly grated, for garnish |
|
| 1 | bunch |
italian parsley
chopped, for garnish |
|
| 6E+1 | ml |
basil
fresh, and chopped for garnish |
|
| 3E+1 | ml |
red pepper flakes
optional for garnish |
|
Directions
Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté mushrooms, carrots and celery until carrots start to soften, about 5 to 7 minutes. Remove mushrooms, carrots and celery, and place in large stock pot
Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5 to 7 minutes. Remove and add to stock pot
Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium until sauce becomes hot. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.
While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.
Drizzle ¼ cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt
Serve primavera sauce over fettuccini, either family style or on individual plates
Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes.
