Pasta Primavera

When it comes to making a genuine but tasty recipe I never hold back, and this time I have taken up the challenge by creating this pasta primavera, an appetizing first course that enhances with taste the colorful notes, aromas and intense flavors of seasonal vegetables. Ideal for those who wink at vegetarian dishes, this dish is also perfect for those who are looking for a light and healthy dish that enhances the vegetables. This pasta primavera is a joyful palette of seasonal vegetables that meet pasta in a light and colorful first course that will tempt young and old.

INGREDIENTS

Pasta 350 g

Shelling beans 800 g

Small zucchini 300 g

Tomatoes 300 g

Red onions 200 g

Carrots 150 g

Parsley to taste

Extra virgin olive oil 20 g

Salt to taste

Black pepper to taste

PREPARATION

To make this recipe I started by cleaning the beans: shell them, then remove the outer film, collect the beans in a bowl and keep them aside, you will get about 570 g. Place a pot with plenty of salted water on the heat and bring it to a boil; When it boils salt: you will need it for cooking pasta. Wash, dry and finely chop the parsley which will later be used to flavor the pasta. Peel the red onion and slice it finely. Heat the olive oil in a pan, then pour the sliced onion and let it stew over low heat for about 5 minutes. Meanwhile, peel the carrots and cut them into thin slices then pour them into the pan, wet with a ladle of pasta cooking water and continue cooking the vegetables for another 5 minutes. Now take care of the zucchini: wash them, trim them and cut them into slices, then wash the tomatoes, divide them in half and then cut each half into transverse slices to obtain cubes at this point pour the zucchini slices into the pan and tomato cubes. Continue cooking for about 10-15 minutes. Halfway through cooking the sauce, toss the pasta which will have to cook for about 9 minutes or the time indicated on the package, taking into account that you will have to drain it al dente. Pour the beans last, then season with salt and pepper and stir. Drain the pasta al dente directly into the pan with the vegetable sauce wet with a ladle of cooking water the pasta and sauté it for a few more moments to bind all the flavors to the fullest, then turn off the heat and scent with chopped parsley. Your pasta is ready to be enjoyed.

PRESERVATION

Keep the pasta for a maximum of one day, in the refrigerator closed in an airtight container. 

ADVICE

Are you already thinking about other appetizing variations of this recipe? 

Try with fresh peas, asparagus or sweet cherry tomatoes!