Pasta Primavera and Cheese

This was my first Emeril dish which I made when I received the book below. After this, I wanted to make more food from Emeril. All these vegetables make certain, a successful dish.

Pasta Primavera and Cheese

adapted---- Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast,

1/2 pound gluten-free small pasta
1 tablespoon butter
1 cup chopped red onions
1/2 cup chopped red bell pepper
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 zucchini, halved lengthwise and cut crosswise into 1/2-inch half-moon pieces
1 cup frozen mixed peas and carrots
1 cup diced fresh tomatoes, with juice
1/2 cup shredded Mexican cheese mixture
1/4 cup thinly sliced fresh basil


Cook pasta according to directions on box.

While the pasta is cooking, melt the butter in a 10-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the salt, black pepper and cook for 1 minute longer.

Add the zucchini and continue to cook, stirring as needed, for 2 minutes. 

Add the frozen peas and carrots and cook for 2 minutes. 

Add the tomatoes and continue to cook, stirring, for 2 minutes.

Pour vegetable sauce over pasta ans mix.

Place in bowls and microwave for 90 seconds so cheese melts. Mix melted cheese throughout pasta and vegetables. Top with basil.


  1. Hi Chaya,
    This looks good! I have never tried any of his recipes either. This pasta dish certainly looks very delicious! Thanks for sharing!


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