Emerils Pasta Primavera

Anyone who knows me, knows that I love Emeril! It was a huge honor to meet him and have him sign one of my cookbooks. (I even dressed up as him for Halloween years ago and had Victoria in a pig costume so she could be Pork Fat) Anyway I am going to make his Pasta Primavera from his new cookbook 20-40-60.



1 pound rotini or penne pasta
5 tbs butter
2 cups chopped red onion
1 cup chopped red bell pepper
2 tsp salt, plus more for the pasta water
1 tsp freshly ground black pepper
1 1/2 tbs minced garlic
1 pound zucchini or yellow squash halved lengthwise and cut crosswise into 1/2 inch moon pieces (about 4 cups)
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes with juices
1/2 cup finely grated Parmesan-Reggiano cheese plus more for serving
1/2 cup thinly sliced basil (optional)
1/3 cup extra virgin olive oil


Bring a large pot of salted water to boil. Add he rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water and set aside.


While the pasta is cooking, met the butter in a 14 inch saute pan over medium high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 tsp salt, black pepper and garlic and cook for 1 minute longer. Add the squash and continue to cook stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring for 2 minutes.


Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined,1 to 2 minutes.


Remove from the heat and fold in the the cheese and basil if desired. Then drizzle with the olive oil. Garnish with more cheese, if desired. Serve hot.