Food and the City: Springtime Pasta Primavera Yum

April 10, 2013

Springtime Pasta Primavera



I remember at one point in my life, I used to completely put cooking on the back burner because it would just take "too much" time. I was eating out almost everyday, and if I happened to stay home one night, I would be reheating the leftovers from the night before or have my arm elbow deep in a bag of chips.

Totally healthy I know. Just kidding. It was horrible, actually. Eating out every night. Literally every night. Only on holidays would I have a home cooked meal because I was just too lazy to do it myself.


Fast forward a few years, my inner-no-patience-4-year-old figured out so many different things to make that literally take practically no time at all and I lovvve sharing them with you. I know you peeps are busy, what with lives and all, so today I share with you one of my absolute favorite things I make when I just don't have tha time.


Which usually consists of almost everyday of my life.


Springtime Pasta Primavera 

1 lb Tri Color Penne (or any pasta)
1 T Butter
2 T Olive Oil
1 Onion, diced
2 Garlic Cloves, minced
2 Bell Peppers, diced (I used 1 red, 1 orange)
2 Tomatoes, chopped
Salt & Pepper to taste
Arugula for garnish 

Boil a pot of water and cook your pasta until al dente. Drain and set aside. 

Heat olive oil in a skillet on medium heat and add in your garlic, onion, and bell peppers. Mix around and cook for 3-4 minutes. Add in your tomatoes and toss to heat through. 

Add in your cooked pasta to the skillet as well as 1 tablespoon of butter. Sprinkle on salt and pepper then toss to coat everything.

Transfer to a serving plate and garnish with arugula. Enjoy!