In our first installment of Cooking with Capone, learn how to make this creamy Capone Pasta Primavera featuring loads of fresh veggies, parmesan and, of course, a healthy splash of Capone sauce. Follow along below!
Ingredients:
- Egg noodle nests (2 nests total)
- 1 cup fresh spinach
- 1/4 cup mushrooms of your choice
- 1/2 cup zucchinni
- 1/2 cup yellow squash
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 teaspoon minced garlic
- 1 of each color sweet snacking peppers
- 3 tablespoons of parmesan cheese
- 2 tablespoons of cream (for this recipe we used a coconut based cream)
- 2 cups broth of your choice (chicken, beef or vegetable)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of Capone sauce!
Directions:
Boil two (2) cups of broth with water on high heat. Add the two pasta nests to the water and boil until al dente. Drain and set aside.
While the pasta is cooking, chop zucchini, yellow squash and sweet peppers, then set aside.
In a large saute pan, heat butter and olive oil on medium heat, then add minced garlic. Add mushrooms to the pan and saute for one (1) minute.
Add zucchini and continue sautéing for two (2) additional minutes.
Add sweet peppers and continue sautéing for an additional minute (1).
At this point in time, the pasta should be ready; add the drained pasta to saute pan. Reserve 1/4 cup of the pasta water/broth and add to pasta and vegetable mixture. Now comes the good part!
Add cream and increase heat to medium-high until the broth/cream starts to simmer (this will help thicken the sauce). Then, add the spinach and Romeo’s Capone Sauce to the mix and stir.
Sprinkle with parmesan cheese and add your favorite bread side. Enjoy!