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.
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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!
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Step by Step Instructions
Pasta Primavera
Ingredients
=====pasta=====
- 6 ounces dry casarecce pasta or penne
- 2 medium-sized zucchini spiralized
=====vegetables=====
- 2 tablespoons extra-virgin olive oil
- 1 medium-sized red onion cut into thin wedges
- 1 1/2 cups sliced mushrooms
- 1 large carrot peeled and julienned
- 1 yellow bell pepper stemmed, seeded, and chopped
- 1 red bell pepper stemmed, seeded, and chopped
- 1 cup halved cherry tomatoes
- 1 1/2 cups snap peas cleaned
=====
- 2 large cloves garlic grated
- 1/2 teaspoon Kosher salt
- 1 pinch red pepper flakes
=====sauce=====
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup chiffonade basil leaves
=====garnish=====
- chiffonade basil leaves
- tarragon leaves
- Maldon sea salt if desired
- freshly ground black pepper to taste
Instructions
- Prepare your ingredients.
- Bring a large pot of water to a boil. Salt the water. Cook the pasta according to package directions until al-dente. Remove the pasta from the water to a bowl; keep the water boiling.
- While the pasta is cooking, heat the oil in a large, deep skillet over medium to medium-high heat. Add the vegetables in the order listed, stirring each to cook slightly, and mix in. Stir in the garlic, Kosher salt, and red pepper flakes. Continue to sauté until the vegetables are crisp-tender, 3 to 4 minutes.
- Cook the spiralized zucchini in the boiling pasta water for 20 to 30 seconds. Drain. (I use a chinois or a strainer to submerge the zucchini in the boiling water and drain it.)
- Add the casarecce, spirilized zucchini, lemon zest, lemon juice, cheese, and basil to the vegetables. Toss to combine.
- Serve with julienned basil, tarragon leaves, Maldon sea salt (if desired), and a generous grind of freshly ground black pepper.
Notes
Nutrition
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