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Cat Cora’s Pasta Primavera

Cat Cora’s Pasta Primavera

Serves 4-6 


1-pound penne pasta 

2 tablespoons extra virgin olive oil 

½ cup frozen peas 

½ cup frozen corn 

½ cup frozen broccoli florets 

½ cup frozen cauliflower florets 

½ cup cubed butternut squash 

¼ cup cherry tomatoes, halved 

Salt and pepper to taste 

2 tablespoons rosemary, chopped (or any other herb you like)  

¼ cup grated parmesan 


Heat extra virgin olive oil in a sauté pan over medium heat. Once hot add vegetables and rosemary and sauté until heated through, about 5-6 minutes.  

Meanwhile cook pasta in a large pot of salted water until al dente, about 10 minutes. Reserve ¼ cup of the pasta water. 

Once the pasta is cooked add to vegetable mixture, along with chopped herbs, and toss to combine. Adding a tablespoon or 2 of the pastawater if necessary.  

Garnish with parmesan cheese and more chopped herbs.  


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