Mad Dog's Pasta Primavera Takes Revenge

Need a recipe that’ll help you make the most of the fresh vegetables you have tucked inside your fridge?

This one will do it. And, it’s almost impossible to mess it up.

So, whether you’re social distancing, on a budget, looking for a healthy meal or you just want a dinner you can toss together in a hurry, here it is.

Oh, and if you’re cooking for just one or two, keep in mind this reheats well and you can always add a bottle of pasta sauce to your leftovers for a brand new flavor. Just don’t forget to add more Mad Dog 357 Revenge Habanero & Chile Extract to keep the fire-licking heat where it should be.

Serves: 4-6


You’ll need:


3 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1½ pounds freshly chopped vegetables (think broccoli, carrots, asparagus)
several drops Mad Dog 357 Revenge Habanero & Chile Extract
1-2 cups vegetable stock
salt and pepper, to taste
1 pound bowtie pasta, cooked according to package instructions
grated parmesan cheese, to serve

Preparation

Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, garlic, and chopped fresh veggies and cook, stirring frequently for 7-8 minutes, until everything begins to soften.

Add the Mad Dog 357 Revenge Habanero & Chile Extract and 1 cup of stock. Continue cooking and stirring frequently until the stock evaporates. Feel free to add the second cup if you want a really saucy, juicy pasta. Cook for another 5 minutes, then season to taste with salt and pepper.

Serve hot over cooked pasta, topped with grated parmesan and the bottle of Mad Dog 357 Revenge Habanero & Chile Extract on the side – for those that can handle the heat.


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