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Pasta Primavera translated means ‘spring pasta’ so as a dish it means pasta with spring vegetables. There are lots of recipes out there … most all consisting mainly of spring veggies (and pasta) with a very very light tomato based sauce. The emphasis is on the veggies NOT the sauce. Sooooo I made up my own variation AND it was absolutely delicious. Now I don’t have a recipe with actual amounts but I can tell you what I did and maybe you can make one of your own. I did cheat a little by using canned Tomatoes since I didn’t have any fresh. Also, you’ll notice I used both Butter and Extra Virgin Olive Oil … you’ll find quite a few of the traditional Italiano dishes (not necessarily the Italian American dishes) start with both. The Olive Oil keeps the Butter from burning but I like the flavor both, together, add. Also, I threw in some ready made Meatballs at the end, since my man doesn’t like his meal without including meat!
Carboni Pasta Primavera
1 Tblsp Butter
1 Tblsp Extra Virgin Olive Oil
1 Can Diced Tomatoes
1 Zucchini, diced
½ Lrg Onion, diced
½ Green Bell Pepper, diced
About 6 Leaves of Fresh Basil, chopped
Sea Salt and Freshly Ground Black Pepper, to taste
Heat the Butter and Olive Oil in a skillet then add the Vegetables, Sea Salt and Black Pepper. Cook until just tender … I like mine still on the crunchy side. (I kinda over did the Tomatoes, as you might can tell from my photo … I added them alone first and cooked them just a tad more than I would have liked.) Then add the Basil and cook another minute or two. Serve over your choice of Pasta.
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Again, please note ~ these measurements are not exact! Pasta Primavera is soooo good on a hot summer day … and quick too!!!
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