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Cooking + Entertaining

Spring pasta: the recipe for a simple and colorful first course with seasonal vegetables

Spring pasta: the recipe for a simple and colorful first course with seasonal vegetables



Piccadilly Tomatoes (yellow and red)

Extra virgin olive oil

The pasta with vegetables it’s a cousin Cheerful and colorful vegetarian, full of seasonal vegetables. It is a perfect dish for even the little ones in the house to eat vegetables, ideal to take to the table for a lunch in the family in the name of taste and lightness, or for one dinner casual with friends

It is made quickly and easily by boiling the pasta in boiling lightly salted water, draining al dente and then tossing it in a pan with a sauce made from carrots, courgettes, peas and yellow and red Piccadilly tomatoes, seared over a fire with Tropea. Red onion. The result will be a delicate and appetizing dish, to be served immediately and garnished with a sprinkling of chopped parsley.

To enjoy it to the fullest, we suggest you eat the pasta primavera at the moment, without keeping it in the fridge or, failing that, try your luck with cold variant, ideal to put in the schiscetta for a picnic or a work lunch: just pass the fusilli, once cooked, under a stream of cold running water, let them drain well and then season them with the crunchy vegetables, let stand at room temperature atmosphere. If you wish, you can enrich the preparation with tufts of ricottaTaggiasca olives, tuna fillets in oil, desalted capers, but also with other favorite vegetables: broad beans, asparagus, artichokes, peppers, aubergines…

For this recipe we have chosen the drilled riflesexcellent for preserving all the sauce but, if you prefer, you can replace them with pennette or another format, short or long, to your liking.

Discover how to prepare pasta primavera following the step-by-step procedure and advice. If you liked this recipe, try the pasta all’ortolana and the risotto with vegetables, or try other spring first courses.

How to make spring pasta

First, peel the carrots and zucchini and cut them into cubes; then heat a drizzle of extra virgin olive oil in a frying pan 1.

Add the chopped red onion 2 and let it dry gently.

Add the zucchini to the onion mixture. 3.

Continue with the chopped carrots. 4.

Combine the cherry tomatoes 5washed and cut into wedges.

Spice with salt and pepper 6.

Blanch the vegetables over medium heat for about 5 minutes, stirring frequently. 7then finish with the peas and continue cooking for another 5 minutes.

Boil the pasta in plenty of boiling, slightly salted water, drain al dente and pour it into the pan with the sauce. 8.

Perfume with chopped parsley 9 and sauté the pasta over the heat for a couple of minutes.

Divide the pasta primavera into individual plates 10bring to the table and serve.

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