RECIPE: Pasta primavera, the true taste of spring

Pasta primavera by Maggie Cooper.
Pasta primavera by Maggie Cooper. 123F

PRIMAVERA is the Italian word for spring.

And now that we are embracing this most wonderful season, when the garden bursts into renewed life and the balmy air caresses our skin, it's the right time to enjoy the delights of the vegie patch.

Pasta primavera, apart from being the subject of a Seinfeld episode, is the perfect way to enjoy whatever you have growing or can buy at the local farmers' markets.

The original recipe involved loads of cream; I prefer a lighter and healthier approach.

The true flavour shines through.

Light pasta primavera


  ½ red capsicum, sliced  

 1 carrot, peeled and julienned  

 1 bunch asparagus, cut into 3cm lengths  

 handful of snow peas and green beans, topped and tailed  

 2 roma tomatoes  

 4 tbs olive oil  

 2 salad onions, peeled and quartered  

 1 clove garlic, crushed  

 1 cup white wine  

 500g uncooked pasta of your choice 

 salt and pepper, to taste  

 a few torn basil leaves  

 fresh parmesan to garnish.

METHOD: Preheat oven to 180C. Toss all vegetables except onions and garlic in three tablespoons of the oil and spread in a roasting tray on baking paper. Cook for 20 minutes. While vegetables are roasting, heat remaining oil in a heavy-based frypan over medium-low heat and saute onion and garlic until transparent. Add wine and bring to the boil; deglaze pan and reduce by half. Cook pasta in plenty of boiling salted water according to packet directions and drain.

Add roasted vegetables and basil to the frypan and combine, then toss through pasta. Season to taste with salt and pepper. Serve immediately with grated parmesan. Serves 4.

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Topics:  italian food pasta recipe vegetables

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