Capellini Primavera Garlic & Oil
1 pound cappellini pasta
3 Cloves thinly sliced garlic
1 cup each julienne carrots & zucchini
1 cup each sliced mushrooms & broccoli florets
1/4 cup extra-virgin olive oil
Chopped fresh parsley leaves & Grated Parmesan, optional


Bring a large pot of water to a boil. As the pasta water is heating, in a seperate pan blanch broccoli for 3 minutes. Drain & rinse under cold running water to refresh.

When the water is fully boiled add the pasta and 1 tablespoon of salt. Return to a boil and cook the pasta until al dente, stirring occasionally, about 6 to 7 minutes.

In a large skillet over medium-high heat, add little olive oil & garlic, saute until brown. Add zucchini, carrots & mushrooms. Saute for 3 minutes. Add the cooked broccoli, for 1 minute. Add salt to taste.

In a bowl, pour the vegetables over the pasta. Drizzle with the extra-virgin olive oil. add the parsley, and toss to coat evenly. Sprinkle, if you like, with the Parmesan cheese. Serve immediately.



• View Recipe Archives

We Now Have Two Locations - Click Here For Phone and Address
©2010 Trattoria Lucia. All rights reserved.