Pasta Primavera with Coffee Tiramisu
A stunning combination of Pasta Primavera, packed with vegetables, paired with an indulgent Coffee Tiramisu for dessert.
Ingredients
For the Pasta Primavera
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 1 cup bell peppers chopped
- 1 cup asparagus chopped
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese grated
- Salt and black pepper to taste
- Fresh basil leaves chopped
For the Coffee Tiramisu
- 1 cup strong brewed coffee
- 1/4 cup coffee liqueur optional
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 24 ladyfinger cookies
- 2 tbsp unsweetened cocoa powder
Instructions
For the Pasta Primavera
- Cook the pasta: Boil the pasta according to package instructions. Drain and set aside.
- Sauté veggies: In a large pan, heat olive oil. Add zucchini, bell peppers, asparagus, and tomatoes. Sauté until tender.
- Make the sauce: Add heavy cream, parmesan, salt, and pepper to the veggies. Stir and cook for 2-3 minutes.
- Combine pasta and veggies: Toss the cooked pasta into the pan. Stir well to combine and coat with sauce.
- Garnish: Top with fresh basil and serve.
For the Coffee Tiramisu
- Prepare the coffee mixture: Combine brewed coffee and coffee liqueur in a shallow dish.
- Make the cream: In a large bowl, whisk mascarpone, heavy cream, sugar, and vanilla until smooth.
- Assemble the tiramisu: Quickly dip each ladyfinger into the coffee mixture. Layer them in a dish, then spread half the cream mixture over.
- Repeat the layers: Add another layer of dipped ladyfingers, followed by the remaining cream.
- Chill: Refrigerate for at least 4 hours (overnight for best results).
- Finish: Before serving, dust with cocoa powder.