By: Chef Laura Bonicelli
Few dishes capture the essence of the growing season quite like Pasta Primavera. Derived from the Italian word “Primavera,” which translates to “Spring,” this vibrant dish is a celebration of the season’s bounty.

about Pasta Primavera
While its origins remain somewhat mysterious, some say Canada – some say New York – this mouthwatering medley of pasta and fresh vegetables has become popular among food enthusiasts worldwide.
There are many recipes for Pasta Primavera out there using varying combinations of vegetables. The common thread is usually cream, which I didn’t include in my version. We rely on lemon juice, Parmesan, and herbs to tie the dish together with great flavors.
.
The heart of our healthy version of Pasta Primavera lies in using fresh, locally sourced farmers’ market vegetables. Spring and Summer welcome a dazzling array of colorful produce, and this dish beautifully showcases the best nature offers. Feel free to work with your own combination of vegetables. I always use asparagus in the early spring and sweet corn in August.
Embracing the Mindful Mediterranean approach to cooking, my version of Pasta Primavera features a blend of taste and nutrition. The Mediterranean diet, known for its health benefits, emphasizes fresh produce and healthy fats, making this dish a nutritional powerhouse. I half the usual amount of pasta and substituted beautiful spiralized zucchini.
Buon Appetito!



If you want more recipes, Join The Club!!!
Looking for some other delicious recipes?
Chicken with Sun-Dried Tomato Cream Sauce over Angel Zucchini Pasta
Pistachio Encrusted Chicken Breasts
Maple Mustard Sheet Pan Chicken
Step by Step Instructions
More Recipes
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Pizza Dough
Take me to the lesson... Pizza Dough This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas. 1 cup water1 tablespoon sugar1 package active dry...
Mason Jar Sauerkraut
Take me to the lesson... Mason Jar Sauerkraut 32 - ounce mason jar 2 pounds cabbage (cut into thin ribbons)12 juniper berries1 teaspoon caraway seeds1 teaspoon mustard seeds2 teaspoons Kosher or pickling salt=====2 cups filtered water (warm to aid the salt...
Gingery Cabbage and Zucchini Soup
Take me to the lesson... Gingery Cabbage and Zucchini Soup Gingery Cabbage and Zucchini Soup is a perfect soup for a chilly fall day. canola cooking spray1 cup diced yellow onion2 medium carrots (peeled and chopped)4 cloves garlic (minced)1 tablespoon finely grated...
Recent Comments