Pasta Primavera
Recipe type: Entree
Serves: 6
The word primavera means "the season of Spring" in Italian. Usually a vegetable-centric dish highlighting crisp spring veggies such as asparagus, broccoli, peas and herbs, pasta primavera is a meal unto itself. Add a nice piece of halibut and it is a celebration.
  • 1 pound farfalle (large bowtie pasta)
  • Olive oil
  • 10 cherry tomatoes, halved
  • Salt and freshly ground pepper to taste
  • 1 teaspoon apple cider vinegar
  • 1 small head broccoli, trimmed and cut into florets
  • 1 small bunch thin asparagus (about eight spears), trimmed
  • 1 medium zucchini, trimmed, quartered, and diced
  • 1 red bell pepper, cored and julienned
  • ¼ cup fresh snow peas
  • 1 clove garlic, peeled and minced
  • 1 bunch green onion, trimmed and minced
  • 2 small carrots, peeled and cut into strips
  • 3 tablespoons mixed herbs (we used mint and parsley)
  • ½ cup grated Parmigiano-Reggiano cheese
  1. Cook the farfalle in a large pot of salted water according to package directions. Drain the pasta, reserving 1 cup of the cooking liquid. Keep this warm on the stove. Coat the pasta with some of the olive oil and set aside, keeping the pasta warm.
  2. Wash the tomatoes, cut them in half, and salt them. Sprinkle the tomatoes with the vinegar. Set aside.
  3. In separate large pots of simmering salted water, blanch the broccoli and asparagus just to al dente (tender, but firm to the bite). Drain the blanched vegetables and set aside.
  4. In a wide sauté pan, heat the olive oil over medium heat. Add in the zucchini, red pepper and the snow peas. Add in the garlic. Toss the mixture together for 1 minute. Add in the blanched vegetables and season with salt and pepper. Toss for another minute. Turn all the vegetables into the pasta. Add in the green onion, carrots, and reserved tomatoes. Add in enough of the reserved cooking liquid to moisten the pasta if necessary. Sprinkle the pasta with the herbs and add in the cheese. Serve immediately.
Recipe by Within The Wild at