Pasta Primavera: Hello Pumpkin Flavored Everything!

Its that time a year again. The weather is a little crisper, the leaves a little more colorful (these don't apply to Florida), and everything comes in pumpkin flavor. Yup, September has brought with it a multitude of pumpkin-y treats, such as the all-powerful Pumpkin Spice Latte from Starbucks. So bad and yet so yummy!

Anyways, in honor of the departure of Summer I decided to  make a hearty and healthy Italian American staple: Pasta Primavera. It literally means Spring pasta, so I thought it'd be a good send off.

 The recipe is from Food Network, but I altered it to fit what I had on hand.

Pasta Primavera:


Olive Oil
2 tbs garlic
3 small-medium yellow squash
1 cup mushrooms
1 cup grape or cherry tomatoes
1 cup carrots that I decided not to bother with last minute
1 cup chicken stock
1/2 cup milk
1 tbs flour, dissolved in warm water
Parsley and basil to taste, fresh if you have it
Parmesan cheese to taste, cause you can add as much cheese as you damn well please
3/4 pound pasta, I recommend spaghetti or linguini
salt and pepper, of course

1.) Heat the olive oil and add in the chopped up garlic. Let it brown for about a minute. Your kitchen will smell so flipping amazing.

2.) Add in the yellow squash and let it cook for a few more minutes, until it starts to soften. About 2-3 minutes. Stir occasionally so that shit doesn't burn.

3.) Add in the mushrooms and tomatoes and let them soften up. 5 minutes, give or take. See how delicious that looks? Amazing!

4.) Stir in the stock, milk, salt and pepper. Let it simmer until the sauce reduces.

5.) Remember that you didn't start boiling the pasta yet and throw the noodles in. Drink Raspberry wine to help pass the time. Pasta should take about 10-12 minutes until its al dente.

6.) Once, the pasta is done and drained, add it into the veggies and sauce. Mix that shit up so the pasta will absorb the deliciousness.

7.) Add in the parsley and basil, toss on some cheese, and serve!

8.) Finish off the wine while you dine like a tyrannical despot. Which is really freaking well, by the way.

This dish came out really, really good in my pseudo-expert opinion. The squash still had a bite to it, and the sauce was rich and creamy. Everything Pasta Primavera should be. The best thing is you can customize this dish in anyway you want. Don't like squash? Throw in some asparagus. Hate mushrooms? Add in bell peppers or chicken for protein! 

Also, the wine. That I finished off in one go. Was amazing!

Its a local Florida vineyard, and was so sweet and full bodied at the same time, I just couldn't get enough. Actually, everything except the pasta was local and organic. I found a really cool co-op grocery store so I went organic crazy. Don't judge. 

Well, that's about it for today. I'm off to get another Pumpkin Spice Latte! Chow!

Oh, and please feel free to comment, like, and share. Let's talk about our favorite pasta dishes! Or Pumpkin! Whatever!

* Top most image s from the internet. I claim no rights to Game of Thrones or Starbucks. I wish I did though. So muh money~ *