Contadina™ – Roma Style Tomatoes

Capture the very essence of Italian cooking with Contadina.

Pasta Primavera

Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Additional Considerations:
Makes 6 Servings

Ingredients

2 cups Contadina® Crushed Tomatoes
2 Tbsp. OLIVE OIL
2 GARLIC CLOVES chopped fine
1/4 cup WATER
SALT & FRESHLY GROUND PEPPER to taste
8 ASPARAGUS trimmed and cut into 1 inch pieces
2 CARROTS medium, peeled and cut into 1/4 inch slices
2 ZUCCHINI small, cut into 1/4 inch slices
1/2 cup PEAS shelled
1 lb. CAPELLINI (ANGEL HAIR)
2 Tbsp. SALT
1/2 cup HEAVY CREAM
1 cup PARMAGIANO-REGGIANO CHEESE

Instructions

Make the Tomato Sauce
1. Heat the olive oil over medium-high heat in a large saucepan.
2. Add the garlic and cook until softened and lightly browned.
3. Add the tomatoes and 1/4 cup of water, season with salt & pepper and bring to a boil.
4. Lower heat to a simmer and cook until thickened 15-20 minutes.

Cook the Vegetables
1. Bring a pot of salted water to a boil.
2. Add the asparagus, carrots, zucchini and peas to the water.
3. Blanch the vegetables in the boiling water for 5 minutes.
4. Drain the vegetables, add to tomato sauce, stir, then cook the sauce for 5 more minutes.

Finish The Dish
1. Bring a large pot of water to a boil while the tomato sauce is cooking. Add capellini and 2 tablespoons of salt. Cook uncovered over high heat until al dente.
2. Drain pasta, return to the pot it was cooked in, and pour in the sauce with the vegetables.
3. Add the cream and cheese and stir until well mixed.
4. Dish out into individual bowls and serve.