Lent provides a great opportunity for cutting some meat out of your diet. Observing religious traditions are important, but they don’t have to be the only reason you cut down on meat. So take a cue from the Lenten Season and do something good for you (and your family)! If you are hosting a dinner party on a Friday night during lent, consider selecting a meatlless meal for your menu. Your guests may be observing the “no-meat” Friday rule. Check out the Mayo Clinic, MeatlessMonday.com and McCormick.com ; these sites are full of meatless recipes for appetizers, soups, salads and main dishes. Visit to discover the ones that will work best in you.
I found 2 perfect Pasta Primavera recipes, one at the Mayo Clinic site and the second at McCormick.com (pictured above). Both would be wonderful as the main course of a spring dinner party. Pasta Privamera is a great way to showcase fresh vegetables, it serves in one dish and takes under 30 minutes to make. All allowing you to serve a fantastic meal to your guests, without keeping you in the kitchen! Pair with fresh bread and a nice bottle of wine to complete a delicious and satisfying meal. Wine experts would recommend pairing this pasta with a Pinot Grigio, but I like to serve it with Chianti. I love the ones from Da Vinci, most cost under $20.
By Mayo Clinic staff
- 1/2 cup broccoli florets (small tips)
- 1/2 cup sliced mushrooms
- 1 /2 cup sliced zucchini or yellow squash
- 1/2 cup sliced red or green peppers
- 1/2 cup fresh or frozen peas
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon butter
- 1 cup evaporated fat-free milk
- 3/4 cup freshly grated Parmesan cheese
- 16 ounces thin pasta (angel-hair or spaghetti)
- 1/3 cup finely chopped fresh parsley
- In a large pot fitted with a steamer basket, bring about 1 inch of water to boil. Add the broccoli, mushrooms, zucchini, peppers and peas. Cover and steam until tender-crisp, about 10 minutes. Remove from the pot.
- In large saucepan, heat the olive oil and garlic over medium-high heat. Add the steamed vegetables and stir or shake to coat the vegetables with the garlic and oil. Remove from heat but keep warm.
In another large saucepan, heat the butter, evaporated milk and Parmesan cheese. Stir over moderate heat until somewhat thickened and heated through. Stir continuously and don’t scald. Remove from heat but keep warm.
- Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
Divide the pasta evenly among individual plates. Top with vegetables and pour the sauce over the vegetables and pasta. Garnish with fresh parsley and serve immediately.