Pasta primavera is probably the most loosely put together Italian (and vegetarian) pasta dish around, and it can easily be tweaked according to preference. Although this healthy lunch option doesn't take long to make, save yourself some morning stress and look to prepare this the night before for even tastier results. You will see many recipes online that include carrot, but we prefer making our primavera without this vegetable as it tends to overpower the others and the flavour is pretty spot on just as it is!
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Pasta primavera: the recipe
For this yummy vegetarian pasta lunch for two (or enough for two days), you'll need:
- Dried penne or farfalle pasta, 200 grams
- Two large shallots, chopped
- A garlic clove, peeled and chopped
- Olive oil, four tablespoons
- A red pepper
- Two small courgettes
- A small yellow courgette or squash
- Broccoli, 100 grams
- Fresh peas, 80 grams
- Salt and pepper, to taste
- Cherry tomatoes, 80 grams
- Grated parmesan, to taste
1. In a saucepan, heat the oil and add the shallots, letting them soften but not colour. Cook the pasta in a separate pan of boiling water.
2. Add the garlic, the peppers and courgettes, season with salt, and cover with a lid. Let simmer until the moisture from the veg starts evaporating and the sauce thickens. This should take around 10 minutes
3. Meanwhile, steam or boil the broccoli for a few minutes. Drain and add to the other vegetables. Add the peas and cherry tomatoes for the last five minutes of cooking.
4. Drain the pasta well, add it to the sauce, toss well to mix it with the vegetables.
5. Let rest for a couple of minutes, sprinkle with grated parmesan.