Updated: Oct 23, 2020
In Italian the word "primavera" means spring, and what better way to kick off the spring season than to prepare this light and simple pasta dish that can be made using whatever is fresh and new at the market. In this recipe, we sliced and diced carrots, bell peppers, peas, onions, eggplant, zucchini and tomato, before tossing them together with penne pasta. Finished with fresh basil, a drizzle of extra virgin olive oil and Parmesan cheese.Very healthy and delicious!
3 tbs extra virgin olive oil
2 cloves of garlic minced
1 large yellow onion
2 cups carrots diced
1 medium sized eggplant cubed
1 medium zucchini diced
I large yellow pepper
2 cups cherry tomatoes
1 cup frozen peas
1 cup fresh basil ( chiffonade )
1/2 teaspoon red pepper flakes ( to taste )
Parmesan cheese ( grated )
Bring about 8 quarts salted water to a boil.
In a large deep saute pan, add olive oil and diced onion, saute until wilted and begins to turn translucent. Add minced garlic and cook for 2 - 3 minutes. Sprinkle with about 1/2 teaspoon of red pepper flakes.
Add carrots, eggplant and zucchini, cook until vegetables are softened, about 4 - 5 minutes, add bell pepper.
While vegetables are cooking, put pasta in boiling water and cook unto al dete. Continue cooking vegetables, add sliced cherry tomatoes, combine with vegetables and coo for about 2 minutes.
Once pasta is cooked, with a slotted spoon add pasta to vegetable mixture, and continue cooking vegetable and pasta together. add a ladle or two of the pasta water to create a light sauce over medium heat.
Add about 2 tables spoons extra virgin olive oil and turn off heat. Sprinkle with grated Parmesan cheese and basil. Serve immediately, or can be served at room temperature.