PASTA PRIMAVERA!!

When I saw this dish, with all of the veggies, I knew that this was a winner.  There are so many nights that dinner is up in the air due to working schedules. The moment I saw this recipe for “Pasta Primavera”, I knew that I wanted to try it. It’s so easy to make, and all of the vegetables go in with the water during the last 2 minutes of cooking the pasta. So for me that’s a win-win! This recipe was courtesy of “Food Network Kitchen”.

Here is what you’ll need to make Pasta Primavera:

Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled