The Italian meaning of primavera is spring. Pasta primavera traditionally consists of pasta and fresh vegetables that honours the coming of spring and its seasonal vegetables. As I write this, we are 3 weeks into spring and it is snowing, so I thought it would be nice to at least bring a little spring into your life with a Primavera recipe.
Swap any of the vegetables that I have used for your own. The magic of this dish is that is really doesn’t matter what kind of vegetables you use, as long as they are plentiful, fresh and delicious. Bon appetite!
1 large zucchini, cut in half and thinly sliced
1 small red onion, chopped
2 cups white button mushrooms, quartered
1 cup fennel, thinly sliced
1 large can diced tomatoes
1 red bell pepper, thinly sliced
Juice of 1 lemon
1 tablespoon Italian spice
Pinch of chili flakes (or to taste if you like it spicy)
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 package spaghetti, cooked according to package directions
Note: I used zucchini spiralled into spaghetti strands, but your favourite pasta will do. When choosing your noodles, make it good quality made with unrefined flour.
Cook pasta according to package directions.
While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add all the vegetables and stir frequently for approximately five minutes, or when vegetables start to get tender.
Add the tomatoes, lemon juice, tomato paste and spices to sauce. Stir, bring to a boil, lower heat and simmer for 10 minutes or until sauce as thickened.
Ladle sauce on top of individual bowls of pasta and top with optional chopped fresh basil or cilantro.