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Pasta Primavera has a variety of fresh vegetables and pasta tossed in a simple but flavorful, herb-infused sauce. This dish is perfect for cookouts and warm weather family meals.
3 cloves garlic, roughly chopped (2 tablespoons)
4 ounces carrot sticks, about 2 medium carrots
4 ounces zucchini squash sticks, one medium squash
4 ounces summer squash sticks, one medium squash
4 ounces orange bell pepper strips, one medium thick-walled pepper
4 ounces yellow bell pepper strips, one medium thick-walled pepper
4 ounces red onion strips, half of a medium onion
1/4 cup extra virgin olive oil
2 tablespoons fresh chopped basil, divided
1 teaspoon dry oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 pound farfalle (bow-tie) pasta, or other pasta of your choice
1 cup chicken stock (you could also use vegetable stock)
4 ounces broccoli florets
2 teaspoons corn starch
1 6.5 ounce can, pitted and sliced black olives, drained
4 ounces cherry or grape tomatoes (cut in half if large)
2 tablespoons chopped fresh flat leaf parsley
1/4 cup freshly grated Parmesan cheese, plus more for serving
Extra Virgin Olive Oil, for serving
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