Sunday, January 11, 2009

Pasta Primavera


Primavera comes from Italian for "season of spring" or "spring style". Pasta Primavera then, is a very light pasta tossed with fresh, crisp vegetables - usually spring vegetables. It can be served with a creamy, alfredo sauce or a robust marinara sauce or even just tossed with herbs and parmesan cheese.

I like to keep my Pasta Primavera light and so don't go for the Alfredo sauce nor do I spend time slaving over a marinara sauce. I do use tomatoes though, just that I don't reduce it to a sauce and am happy just sauteing them with the rest of the vegetables. You could use cherry tomatoes for a different texture.

Carrots, bell peppers and peas are what I usually use, sometimes throwing in mushroom, corn or zucchini depending on what I have in the 'fridge. Since pasta is so light I make sure I use Italian herbs and seasonings to give it more flavour. Garlic is a must for me.

The winter evenings are perfect for having a warm bowl of light pasta along with some soup - and in summer one could easily turn this into a cold salad by cooking the vegetables separately and tossing them with the pasta and herbs.

Pasta Primavera

Ingredients:

Pasta - 200gms
(penne, farfalle,fusilli)

2 cups chopped vegetables
(peppers, carrots, peas,mushroom, corn)
1 onion chopped fine
1 tomato quartered
4 cloves of garlic minced
Olive oil - 1 tbsp

Italian mixed dried herbs / seasoning - 1 tsp
Red chilli flakes - 1/2 tsp
Salt to taste
Crushed black pepper - 1/4 tsp

Grated parmesan cheese - 1/2 cup

1. Heat the olive oil in a wide pan and saute the garlic briefly, add the onions and saute for about 4 minutes till transluscent.
2. Add the vegetables and saute for 3 minutes on high, then lower flame and cook covered for about 5 minutes.
3. Uncover, add the tomatoes, salt, chilli flakes and herbs and saute for 2 more minutes.
4. Meanwhile, when the vegetables are cooking bring a big vessel of salted water to boil and cook the pasta in it till just done. Drain, toss with a tsp of olive oil and keep aside.
5. Toss the pasta with the vegetables, sprinkle crushed pepper and the grated parmesan cheese and serve warm.

11 comments:

Rajani said...

sure the thought of spring around the corner is pretty heartwarming. wish i could have some without lifting a finger!

Asha said...

Great Pasta to make. Looks delicious Miri, happy new year to you and family! :))

Mallika said...

Ah Spring. What a lovely thought!

Cham said...

Such a pretty lighter version without alfredo sauce :) Looks delicious Miri.

bee said...

i always order this at my fav italian place. with a glass of wine.

Soma said...

Primavera is my favorite. Have this most of the time whenever we are going to a Italian Place.

DEESHA said...

thatz absolutely delicious, I love pasta, this is a good one

Sig said...

I do love primavera... Loved your lighter take on it.

Sandeepa said...

Pasta looks lovely, I like the cold pasta salad idea

Jude said...

Can't wait for springtime and making things like this. So done with winter.

dawn said...

wow..awesome..i like pasta the most i will always obtain special cut pasta, long cut pasta, short cut pasta, flavored pasta from www.myethnicworld.com