Pasta alla primavera
Whether you need to get dinner on the table in 15 minutes or you are just looking for a quick dinner, this recipe will certainly satisfy all your senses. Colourful, light and fresh-tasting, you will need to have all your ingredients ready because it comes together in no time. Don't let its reference to springtime (primavera) throw you off! Use any combination of vegetables at their peak and you can make this pasta during any season. Start boiling the water! Dinner is almost ready.
- 2 shallots, diced
- 1 medium yellow zucchini, thinly sliced
- 1 medium green zucchini, thinly sliced
- 3 garlic cloves, minced
- 1 cup green beans cut in 1" pieces
- 2 - 3 large ripe tomatoes, chopped
- 8 tbsp olive oil
- 1 hot chili pepper, chopped (optional)
- ½ cup chopped fresh basil
- ½ cup grated Parmigiano Reggiano cheese
- salt and pepper to taste
Place a large pot of water on the stove on high heat. Bring to a boil and follow the directions on the package to cook the pasta. Make sure that you have salted the water enough to make it taste "like the sea".
While you are waiting for the pot to boil and the pasta to cook, prepare the vegetables. In a large skillet, heat the oil on medium-high heat. Add the shallots and stir. Once they become translucent, then add the garlic and hot pepper.
Add the tomatoes and green beans. Stir for a couple of minutes.
Add the rest of the vegetables, except for the basil. Stir to combine. Cook for another couple of minutes. Add salt and black pepper to taste.
Once the pasta is cooked, take out a cup of the salted water and set it aside. Drain the pasta lightly and add it to the skillet. Use tongs to toss the pasta in the vegetable oil mixture for a couple of minutes, adding a little of the pasta water at a time. The pasta will absorb some of the juices from the vegetables and the starch from the water will thicken the "sauce". Add a generous amount of grated Parmigiano Reggiano and toss again.
Pour into a large serving bowl. Sprinkle with chopped fresh basil and top generously with grated Parmigiano Reggiano. Serve hot.
Consider varying the amounts of vegetables to reflect availability and preference.
Try different combinations of vegetables.
This recipe works well with penne, linguini, rotini, and even ravioli.
Consider adding grilled chicken breasts or seared shrimp.