Pasta Primavera

By Lino Ingargiola

Published 04/22 2014 09:11AM

Updated 04/22 2014 09:12AM

5 tbs. olive oil
1 bunch fresh parsley
 zucchini (diced)
2 potatoes (diced)
2-3 tomatoes (diced)
2 oz. black olives (sliced)
1 garlic clove chopped
1 small onion chopped
1 small pinch zafron
salt & pepper to taste
1 lb cooked penne pasta

Cook pasta and set aside. In pan sauté' onion & garlic with olive oil. After 2 minutes
add potatoes. Cook for 2 minutes. Add zucchini, tomatoes, black olives and let cook for 2-3 minutes.
In a small bowl put zafron and little bit of water and mix till diluted and then add to the vegetables. Adjust with salt and pepper
, then add parsley. Drain pasta and add to mixture and toss and combine all ingredients well. Serve hot or cold.

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