Questa è la ricetta della “Pasta Primavera”, fatta con diverse verdure di vari colori. La pasta è stata inventata nel 1970 da uno chef di New York. Quindi è considerata più americana che italiana ma è cucinata in modo simile a tutte le paste italiane: semplice, con verdure solo di stagione, e buonissima. Tipicamente si usano zucchine, asparagi, piselli e pomodori. È un pasto perfetto con vino bianco.
Spring in Italy brings an abundance of fresh, vibrant vegetables, making it the perfect season to enjoy Pasta Primavera – a light, colorful, and flavorful dish that celebrates the best of spring’s produce. Despite its name, which means “spring pasta” in Italian, Pasta Primavera is actually an Italian American creation, but it embodies the essence of traditional Italian cooking: simple, seasonal, and delicious.
While it sounds like a classic Italian recipe, Pasta Primavera was actually invented in the 1970s by Italian chefs in New York City. However, the concept, pasta combined with fresh, seasonal vegetables and a light sauce, is deeply rooted in Italian culinary traditions.
In Italy, similar dishes are commonly prepared in the spring, especially in regions like Tuscany and Liguria, where vegetables like zucchini, asparagus, peas, and cherry tomatoes thrive.
One of the best things about Pasta Primavera is its versatility – you can use whatever fresh vegetables you have on hand. Here’s a classic version.
Pairing Suggestions: Wine: A crisp Pinot Grigio or Vermentino pairs beautifully with the fresh flavors of this dish. Side Dish: Serve with a simple arugula and Parmesan salad for an extra touch of freshness. Dessert: End the meal with a lemon sorbet or a classic tiramisu for a perfect Italian finish.
Ingredients (Serves 4-6):
14 oz. Pasta (penne, spaghetti, or fusilli)
Salt (for boiling water)
For the sauce and vegetables:
3 T. Extra virgin olive oil
2 cloves Garlic, minced
1 small Zucchini, sliced into half-moons
1 small Yellow bell pepper, sliced
1 small Red bell pepper, sliced
1 C. Cherry tomatoes, halved
1 C. Asparagus, trimmed and cut into 1-inch pieces
1 C. Peas (fresh or frozen)
½ tsp. Red pepper flakes (optional, for a little heat)
Salt and black pepper, to taste
½ C. Grated Parmesan cheese (or Pecorino Romano)
Fresh basil leaves, for garnish
1 T. Lemon zest (optional, for extra freshness)
Directions:
Cook the Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain the pasta and set aside. Sauté the vegetables.In a large pan, heat extra virgin olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the zucchini, bell peppers, asparagus, and peas. Cook for about 5 minutes, stirring occasionally. Stir in the cherry tomatoes and red pepper flakes. Cook for another 3-4 minutes, until the vegetables are tender but still vibrant. Combine everything. Add the drained pasta to the pan with the vegetables. Pour in some of the reserved pasta water to help coat the pasta and create a light sauce. Stir in the grated Parmesan cheese and mix well. Season with salt, black pepper, and lemon zest (if using). Buon appetito!
