Rasta Primavera (vegetarian/vegan/Ital)

rasta_primaveraThis traditional pasta dish with an Island twist is one of our all-time favorite ways to use our Doc’s Jamaican Jerk Sauce! Loaded with crisp, sweet, fresh summer veggies, this recipe pleases everyone as a side dish or a meal all on its own!

 

 

 

 

 

Ingredients:

  • 1 Large Red Bell Pepper
  • 1 Medium Zucchini Squash
  • 1 Medium Yellow Squash
  • 1 Medium Red Onion
  • Fresh Asparagus Trimmed (about 20 stalks)
  • 1 Bunch Broccoli
  • 1/4 Cup Olive Oil
  • Garlic Powder
  • Salt and Pepper to taste

Sauce Ingredients:

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 Cup milk
  • 1/4 Cup Doc’s Jamaican Jerk Sauce
  • 16 oz your favorite pasta. ( I recommend one with grooves or pockets like bowties so it holds the sauce).
  • Salt to taste if needed

Directions:

  1. Preheat oven to 450
  2. Roughly chop vegetables in large bite sized pieces, and spread out on a cookie sheet.
  3. Sprinkle garlic powder, salt and pepper evenly over the veggies.
  4. Drizzle olive oil over them and gently toss with hands until all vegetables are evenly coated.
  5. If you like your vegetables slightly undercooked, then roast for about 7-10 minutes, remove from oven and gently toss. Place them back in the oven for another 7-10 minutes. Check frequently until they reach the amount of doneness you prefer.
  6. Remove veggies from oven and place to the side side to cool.
  7. While the vegetables are roasting is a good time to start your pasta. Just follow the package instructions.
  8. While the pasta is cooking start assembling your primavera sauce.

Sauce Directions:

Use a double boiler if you have one, and bring water to boil. If you do not have a double boiler, you can improvise with a pot of boiling water, and a metal bowl set inside. If neither is available, then simply use a medium size saucepan over low to medium heat.

  1. Melt 2T butter
  2. Add flour and whisk with butter until smooth.
  3. Whisk in the milk.
  4. Whisk in Doc’s Jamaican Jerk Sauce.
  5. Continue stirring/whisking until the sauce thickens. About 20 minutes. Salt to taste Add more Doc’s Jamaican Jerk Sauce to taste, or amp up the heat. and add a dash or two of Doc’s Jamaican Hot Sauce.

Putting it all together:

  1. Drain pasta and pour into a large shallow serving bowl.
  2. Pour half of the thickened Rasta Primavera Sauce over the pasta and toss well until all the pasta is covered.
  3. Add more sauce as needed.
  4. Add the roasted vegetables and toss.
  5. Garnish with chopped cherry tomatoes and freshly shredded parmesan cheese. Serve immediately. (For a complete meal, top with grilled chicken or shrimp)

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