Pasta Primavera

Pasta Primavera, or ‘spring’ pasta. This is a traditional Italian dish that is full of fresh vegetables, olive oil, lemon, and garlic. It’s perfect for the warm weather because it’s light. My recipe has some sweetness from the cherry tomatoes and sweet peppers, and fullness from the spinach and basil. It’s the perfect combination, and so simple to make. You don’t need a lot of ingredients to whip this up. Pasta Primavera is a not only a great spring dish, but refreshing for any season.

I really look forward to the spring, especially after the long winter. When the good weather and sun hit, I’m outside more, I’m more active, and I’m less hungry. The foods I crave are fruits, fresh vegetables, raw salads, and smoothies. If I’m eating pasta’s and grains, then I’m using light sauces. My energy level improves as a result. Thankfully, summer is around the corner. Time to put the winter clothes away and take out those sun dresses!

Pasta Primavera

Pasta Primavera
  • 1 box tagliatelle, or another pasta variety
  • 1 10oz carton of cherry tomatoes
  • 10-12 sliced sweet peppers
  • 1 cup basil
  • 1 large box spinach
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • 1/4 cup pasta water
  • 2 cloves grated garlic
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp cayenne

Start the pasta. Be sure to save some of the water when straining, at least a cup just in case.

In a large oiled skillet, or wok as I like to use with this, sauté the sliced sweet peppers and tomatoes on medium high heat until they are plump and golden brown. It should take 5 minutes or a little more.

When the pasta is just before al dente, add it to the sautéed veggies, then add the oil, pasta water, garlic, spice, spinach, and basil, and fold it together on medium heat.

Serve.

Pasta Primavera
Pasta Primavera
Pasta Primavera
Pasta Primavera 1
Pasta Primavera 2

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