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. Use whatever vegetables are in season and load it up with healthy fresh garlic and extra-virgin olive oil. YUM!
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
2 large cloves of garlic
1 red bell pepper, thinly sliced
2 cups freshly chopped kale or spinach
Juice of 1 lemon
Handful of fresh basil, chopped
4-6 tablespoons extra-virgin olive oil
Pinch of chili flakes (or to taste if you like it spicy)
Black pepper, to taste
1/4 cup chopped pitted kalamata olives (optional)
1 package pasta of choice, cooked according to package directions (When choosing your noodles, make it good quality made with unrefined flour. I used brown rice spirals )
Cook pasta according to package directions. Reserve 1/3 cup of the cooking water.
While pasta is cooking, heat oil in a large saucepan over medium-high heat. Add all the vegetables, except for the kale, and stir frequently for approximately five minutes, or when vegetables start to become tender.
Drain pasta, keeping 1/3 of a cup of the cooking water. Stir in the pasta, reserved water, lemon juice, basil, kale into the pot. Had stir until the kale has wilted.
Ladle into bowls and enjoy!