Ever heard of the Mediterranean Diet? And did you know that pasta is part of this healthy way of eating, inspired by the traditional eating and nutritional habits of Mediterranean Mediterranean cuisine? Pasta Primavera packed with vegetables is not only suitable for spring or summer, but a pasta dish with vegetables that you can prepare all year round. This versatile recipe has such a satisfying flavor that you can use whatever veggies you have seasonally on hand.
By the way: Pasta Primavera is not an Italian invention. Pasta Primavera is an Italian-American dish that has its origins in the 70’s.
What is Pasta Primavera?
Classic Pasta Primavera is a simple dish made with pasta and fresh vegetables. Many people think this is an Italian dish, but it’s actually an American dish created by chef Sirio Maccioni in the 70’s. It was first served in a restaurant in New York City and was then published in the New York Times a few years later, which eventually helped to make the dish famous.
What you will love about Pasta Primavera:
- It’s an easy way to add lots of veggies to your meals.
- Use leftover vegetables from the fridge before they go bad.
- Pasta Primavera is filling and tastes so satisfying.
- This pasta dish is a great way to get kids to eat vegetables.
- Doesn’t food taste better when it comes to the table with enticing colors? Here you have great visual appeal.
- It’s a nice main course for lunch or dinner. But this pasta is also good as a side dish for parties.
if you like our Pasta Primavera packed with vegetables, you might also be interested in these dishes:
- Pizza di pasta sfoglia vegan
- Italian pasta idea with porcini mushrooms
- Hasselback squash as a side or meal
- Velvety pumpkin and mushroom ragout with pasta and co.
- Quinoa and barley salad with sweet dates
- more pasta ideas…
Pasta Primavera packed with vegetables
- 400 G penne or pasta of your choice
- 1 broccoli small
- 150 G Green beans / string beans
- 1 zucchini
- 250 G cherry tomatoes
- 150 G Peas
- 100 G green asparagus
- zest of half a lemon
- juice of a lemon divided
- 2 el native olive oil*
- 1 el margarine
- 2 Garlic cloves
- 1 shallots
- 2 el pine nuts*
- 1 small bunch parsley
- Parmesan optional
- small Bunch of basil
- lemon wedges
- Halve the cherry tomatoes. In a bowl, mix the cherry tomatoes with the lemon zest, half the lemon juice, 2 tablespoons olive oil and a pinch of salt. Put aside.
- Wash the broccoli and divide into small florets. Steam the broccoli until crisp (I just put a steamer on top of the pasta water).
- Boil the beans and peas for 3 to 4 minutes and cool again under cold water. Set the vegetables aside.
- Cook the penne al dente.
- Wash zucchini, halve, quarter and cut into pieces.
- Peel and finely dice the garlic and shallot.
- Wash the green asparagus, cut off the woody ends and cut into pieces about 2 to 3 cm long.
- Mix the margarine with 2 tablespoons of olive oil in a hot pan. Fry the shallot and garlic until fragrant.
- Add the zucchini cubes and asparagus pieces and sauté until soft.
- Now add the broccoli, beans and peas and heat them up again.
- Season with the remaining lemon juice, pepper and salt.
- Now mix the pasta with the vegetables and add the marinated tomatoes, the roasted pine nuts and lots of basil.
- Serve with grated parmesan and lemon wedges.