Today is the first day of Spring.  What a perfect time to talk about a springtime meal called Pasta Primavera. What is Pasta Primavera?  Well, “primavera” means “spring” as in the season Spring, in Italian.  If you ever had this dish, you can understand why it is so appropriately named with all of the fresh vegetables of the season.

This easy recipe consists of pasta – long or short is fine, and whatever springtime vegetables you can find, along with you basic herbs such as parsley and basil.  Some versions use a red sauce while others use a good amount of Parmesan cheese mixed in to add a nice subtle creamy texture. You can create a quick sauce by melting some butter in a pan and adding in the cheese and some milk.  Stir until thickened over medium heat.

You can either roast your vegetables or blanch them in boiling water.  Add them to your already cooked pasta, mix well and serve in individual pasta bowls.  Top with sauce if you choose to.

Although this concept of using vegetables has been around for centuries, the term Pasta Primavera, originated in America and therefore is considered an American-Italian dish.

Here is a list of vegetables you could use for this recipe.  You can use as many or as little as you like.  Keep in mind some ingredients do not have to be blanched, such as tomatoes or baby peas.  You can always heat these up over the stove in a separate saucepan.

• Carrots
• Tomatoes
• Snow peas
• Broccoli florets
• Mushrooms
• Baby peas
• Red pepper
• Yellow pepper
• Onions
• Zucchini
• Yellow Squash
• Garlic
• Herbs/Seasonings:  Parsley, Basil, Salt and Pepper

As you can tell, the list is nice and long… and flexible.   If you grow your own vegetables at home, you will always have a wonderful meal to make for lunch or dinner at all times.

For an easy dish, give this one a try… especially now that Spring has officially arrived!

Liz
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