Penne Pasta Primavera

What’s old is new again, but is refreshed and relevant for today’s consumers. This pasta primavera is a new take on a classic and an easy way to represent upcycling on your menu. EVOO and Custom Culinary® True Foundations™ Liquid Stock Concentrate add fresh flavor and wellness.


What You'll Need

Amounts   Ingredients
2 ea.   Celery hearts, thin slice of bottom removed
1 tsp.   Extra Virgin Olive Oil
1 cup   Water, warm
1 ½ tsp.   Custom Culinary® True Foundations ™ Vegetable  Liquid Stock Concentrate (6810)
1 gallon   Water
¾ cup   Custom Culinary® True Foundations ™ Vegetable  Liquid Stock Concentrate (6810)
2 tbsp.   Extra Virgin Olive Oil
2 oz   Carrots
2 oz   Broccoli stems
2 oz   Red bell peppers
2 cloves   Garlic, fresh, peeled
2 oz   Onion, peeled
1 tbsp   Custom Culinary® True Foundations ™ Vegetable Liquid Stock Concentrate
1 tsp   Dried Thyme Leaves
To taste   Cracked Black Pepper
PREPARATION

Braised Celery Hearts
  1. In a small saucepan, heat 1 tsp of the EVOO over medium heat.  Add the celery hearts and sear lightly on all sides.
  2. Carefully add 1 cup of water and 1 ½ tsp of the Liquid Stock Concentrate.  (The stock should come about halfway up the celery.  Use more eater and stock concentrate in the same ratio if needed.)
  3. Cover and simmer the celery hearts for 5 minutes until tender, but still firm. 
  4. Remove the celery hearts, set aside to cool and reserve the stock.
Vegetables
  1. Braised Celery – thinly sliced, lengthwise
  2. Carrots - wash and trim ends, do not peel, cut in small dice, blanch
  3. Broccoli Stems – trim dry ends, cut in small dice, blanch al dente
  4. Red Bell Peppers – use tops and bottoms, cut in small dice
  5. Onions – cut in small dice
  6. Garlic – minced
Pasta
  1. In a suitable pot, bring 1 gallon of water and 6 oz of Liquid Stock Concentrate to a rolling boil. 
  2. Add and cook penne until al dente.  Remove some of the water – add to the celery cooking liquid to make 1 cup in total.  Drain the pasta and set aside.
Finish  
  1. In a large sauté pan, heat 2 TBSP of the EVOO over medium-high heat. 
  2. Add the prepared vegetables and sauté for 4 minutes
  3. Add the pasta and reserved celery cooking liquid as needed. 
  4. Season with 2 TBSP of the Liquid Stock Concentrate, dry thyme and black pepper. 
  5. Toss to heat thoroughly and combine all ingredients. 
  6. Serve hot

CHEF'S TIP