AmericanItalian

Pasta Primavera

Name: Pasta Primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 ounces dry casarecce pasta (or penne); 2 medium-sized zucchini (spiralized); 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; 1 teaspoon finely grated lemon zest; 3 tablespoons fresh lemon juice; 3/4 cup freshly grated Parmesan cheese; 1/2 cup chiffonade basil leaves; chiffonade basil leaves; tarragon leaves; Maldon sea salt (if desired); freshly ground black pepper (to taste)

This Pasta Primavera recipe is a healthy, satisfying twist on the Italian-inspired Canadian/American classic. Spiralized zucchini pasta pairs perfectly with casarecce, a medley of fresh vegetables, and a light lemony Parmesan sauce.

By Chef Laura Bonicelli

mushroomspepperssnap peaszucchini

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Servings

6 servings

Ingredients

pasta

6 ouncesdry casarecce pasta (or penne)
2 medium-sized zucchini (spiralized)

vegetables

2 tablespoonsextra-virgin olive oil
1 medium-sizedred onion (cut into thin wedges)
1 1/2 cupssliced mushrooms
1 largecarrot (peeled and julienned)
1 yellow bell pepper (stemmed, seeded, and chopped)
1 red bell pepper (stemmed, seeded, and chopped)
1 cuphalved cherry tomatoes
1 1/2 cupssnap peas (cleaned)
2 large cloves garlic (grated)
1/2 teaspoonKosher salt
1 pinchred pepper flakes

sauce

1 teaspoonfinely grated lemon zest
3 tablespoonsfresh lemon juice
3/4 cupfreshly grated Parmesan cheese
1/2 cupchiffonade basil leaves

garnish

chiffonade basil leaves
tarragon leaves
Maldon sea salt (if desired)
freshly ground black pepper (to taste)

Instructions

1
Prepare your ingredients.
2
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.
3
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.
4
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.)
5
Add the casarecce, spirilized zucchini, lemon zest, lemon juice, cheese, and basil to the vegetables. Toss to combine.
6
Serve with julienned basil, tarragon leaves, Maldon sea salt (if desired), and a generous grind of freshly ground black pepper.

Chef's Notes

This dish is versatile. Feel free to work with your favorite fresh, seasonal farmers market vegetables.

Nutrition (per serving)

204

Calories

Protein

33g

Carbs

Fat

Fiber

218mg

Sodium