Monday, May 13, 2013

Mediterranean Pasta Primavera

Day 32

There’s something truly
Copyright, Doug Kapustin Photography, 2013
comforting about pasta. Adding generous portions of chicken, nuts, cheese, and vegetables only makes the plate more enticing. This recipe is as simple as can be. The sauce feels light and barely flavors the pasta, allowing each of the ingredients to speak clearly. This is perfect for an intimate dinner for two or for a simple dinner for a movie night with friends.

Mediterranean Pasta Primavera
1 – 8oz. box rigatoni, cooked al dente
1 cup frozen peas
12 asparagus spears, roasted for 10 minutes
½ cup pine nuts, toasted
½ cup chopped sundried tomatoes
4 chicken breasts, grilled and sliced
1 medium yellow onion, chopped
½ cup fresh basil
1 cup Parmesan cheese, shredded
3 cloves garlic, minced
½ cup dry white wine
¼ cup extra virgin olive oil
2 tbs. butter
1 tbs. oregano
1 tsp. crushed red pepper flakes
Salt and pepper to taste

In a pan, sauté onions until translucent. Add garlic and continue to sauté for about 2 minutes. Add white wine, olive oil, butter, oregano, basil, sundried tomatoes, and crushed red pepper flakes. Stir to incorporate. Add all other ingredients EXCEPT pine nuts and Parmesan. Salt and pepper to taste. Toss and cook until flavors are incorporated and ingredients are hot—about 5 minutes. Place portions on plates and sprinkle with pine nuts and Parmesan. Serve immediately. 

Serves 4. 


  1. I know you've been wondering if you should make this if I ever visit you...

    ...and the answer is YES.

    That is all. ;-)

  2. Question: Do you put the basil leaves in whole, or chopped? It sounds delicious. I will definitely try making this soon.

  3. Consider it done, "Mad4books"! And, Bluebonnetgirl, I generally chop the basil leaves, but either could work nicely. Thanks for asking!