Pasta Primavera: Done Quick and Easy

One of the easiest Italian meals to make in a hurry is pasta primavera. With just a few simple ingredients, you can whip up an entire meal, along with plenty of leftovers in 30 minutes. The great thing is you can improvise and add random vegetables from your fridge, like bell peppers, carrots, broccoli, peas, and zucchini (or better yet, whatever is in your garden if you have one). Turn it into a meat dish by sauteing chicken or shrimp, and thicken the sauce with cheese or a small amount of heavy cream.

Click here to read the full ingredient list and directions for this easy recipe.

Here are some other Italian recipes you might like from this blog:

* Stuffed Bell Peppers
* Crispy Baked Risotto Balls
* 10 Easy Italian Thanksgiving Dinner Ideas

Homemade Vegetable Pasta Primavera

If you're looking for an easy dish to make that tastes just as good leftover, vegetable primavera is a great choice. Homemade vegetable pasta primavera can contain a variety of vegetables, from either the supermarket or your local farmstand (though the farm variety will taste better most likely!). Usually summer squashes and zucchinis make great additions, and saute beautifully. Read on for directions to make this easy Italian recipe!

Ingredients:

* One large zucchini squash, sliced and halved
* One large yellow squash, sliced and halved
* One ripe garden tomato, diced
* Small bunch fresh basil leaves, chopped
* 1 teaspoon fresh ground black pepper
* 2 Tablespoons olive oil
* 2 Tablespoon fresh grated parmesan cheese
* 1 box penne pasta, shells, or rotini

Directions:

1. In a large skillet on medium heat, saute the olive oil with the zucchini and yellow squash for 12 minutes, or until slightly softened. Meanwhile, cook the pasta according to box directions.

2. Add the diced tomatoes and basil, then saute the mixture for approximately 4 minutes, enough to warm the tomatoes and cook slightly. The tomatoes may fall apart, but will add texture and flavor to the dish.

3. Add the parmesan cheese, cooked pasta, and pepper to the mixture and toss. Serve immediately.

Homemade Italian Balsamic Fennel

Think you haven't tried fennel before? Fennel flavor is also known as anise, which you can find in cookies, liqueur, and many candies. It's an Italian favorite, and a healthy root vegetable that hits its peak stride in the fall and winter months. This homemade Italian balsamic fennel is a great dish to have as an appetizer or side salad. Known for its digestive properties, fennel is often served in Italy at or near the end of the courses to aid in digestion.

Ingredients:

* 2 fennel bulbs, sliced
* 6 teaspoons extra virgin olive oil
* 2 teaspoons balsamic vinegar
* Parmesan cheese wedge
* 1/8 teaspoon coarse ground pepper

Directions:

1. Remove outer layers of the fennel bulb, and halve the bulb. Remove the core, then cut each half into thin slices. Place the fennel in a large salad bowl.

2. Drizzle oil and vinegar over fennel. Slice cheese with a cheese slicer over fennel salad, approximately 12 thin slices.

Serves 4 people, and is great for fall and winter!
Be sure to check out our other Italian recipes:

* Homemade Italian Sausage and Peppers
* Stir Fry Italian Squash
* Homemade Basil Mushroom Spinach Pockets

Stir Fry Italian Squash Recipe

Throughout the summer and fall months, you can find an abundance of squashes perfect for stir fry meals and sides. The crunchiness of the vegetables is complimented well with fresh basil leaves, garlic cloves, and a high quality olive oil. In their peak, you can find zucchini squash and yellow squash for sometimes under a dollar at farmstands. At the grocery store, you're apt to pay more, and not have that farm fresh taste. Whenever possible, buy from your local farm stand or farmer's market. Read on for an easy, delicious, and healthy stir fry italian squash recipe, suitable as a main course inside of a pocket, or great for a side!

Ingredients:

* 1 yellow squash, washed and peeled, cut into 1/2" thick circles, then halved
* 2 zucchini squash, washed and peeled, cut into 1/2 thick circles, then halved
* 2 Tablespoons of olive oil
* 20 large fresh basil leaves (approximately 3 Tablespoons) chopped
* 1 small garlic clove, minced

Directions:

1. Add the garlic clove and olive oil to a medium saucepan. Heat on low until the garlic lightly browns.

2. Add the squash to the mixture, stirring frequently. Increase the heat to medium and cook for approximately 20 minutes, or until the squash just start to soften.

3. Add the chopped fresh basil to the squash. Cook the squash on low heat, stirring frequently, for an additional 5-7 minutes. Add additional olive oil to the vegetables to avoid burning if the veggies start to stick. Serve immediately with fresh grated cheese or black pepper and sea salt.

Homemade Basil and Mushroom Spinach Pockets

Easy to Make Homemade Basil and Mushroom Spinach Pockets

The soft, thick texture of spinach and the pliable nature and fresh taste of mushrooms seem to go together perfect inside of a pita pocket -- if cooked correctly. Few ingredients make up this easy vegetarian dinner, and you'll be getting a load of vitamin K in your diet. Fresh pita pockets make this dinner even better - try finding fresh baked ones from a local bakery.

Ingredients:

* Two large bags of spinach, washed and stems removed
* 12 white mushrooms, cleaned and chopped into slices
* 1 teaspoon minced garlic
* 1 teaspoon dried basil
* 1 Tablespoon olive oil
* 3 large pita pockets, sliced in half
* 3 slices provolone cheese

Directions:

1. Rip the washed spinach into small pieces. Place all of the spinach into a large saucepan or boiling pot and fill with water.

2. Bring the water and spinach to a boil. Continue to cook on high heat until the spinach is dark green and wilted, approximately 20 minutes.

3. Strain the cooked spinach, pressing the water from the spinach. Add the garlic, basil and mushrooms to the saucepan, along with the strained spinach and olive oil. Over low heat, saute the mushrooms and spinach mixture for approximately 7 minutes, or until the mushrooms soften.

4. Preheat an oven to 400 degrees. Arrange the pita pocket halves on a baking sheet. Rip each cheese slice in half, placing a half in each pita pocket half. Top with the spinach mixture, distributing the spinach mix evenly into the six pockets.

5. Bake the pockets for approximately 10 minutes, until the cheese melts and the pita pockets are lightly browned.