Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]














Use your favorite bright-colored vegetables in your Pasta Primavera. Photo courtesy Wisconsin Milk Marketing Board.
MENU

  

   

Pasta & Pizza

Category Main Page
Articles & Reviews

  

   

Main Nibbles

Main Page
Articles & Reviews Of Foods From A To Z
   

 

Product Reviews

Main Page
Food, Beverages, Books,
News & More

  

   

 

May 2010

Product Reviews / Main Nibbles / Pasta & Pizza

Pasta Primavera Recipe

Hot Or Cold, For Spring Or Any Other Season

 

CAPSULE REPORT: Pasta Primavera is easy to make, pretty to look at and can be served hot or cold. There are many variations on the recipe. “Primavera” means “Spring” in Italian; the idea is to use bright-colored vegetables that evoke the bright floral colors of Spring. You can use almost any pasta from fettuccine to corkscrews (see our Pasta Glossary for options). This recipe is adapted from the Sable & Rosenfeld Elegant Entertaining Cookbook.

Introduction

There is no one “set” recipe for Pasta Primavera. It can be enjoyed hot or cold, with a variety of different sauces or vinaigrettes and different shapes of pasta. And the vegetables in this vegetarian pasta dish can be whatever looks best in the market. A combination of red, green, yellow and orange colors will make your dish look the most tempting.

Makes 4 servings. Serve with green salad and crusty bread. For a special touch, serve with garlic bread hot from the oven.


Ingredients ~ Pasta

  • 2 tablespoons sweet butter
  • 2 shallots, minced
  • 1/4 cup fresh green peas
  • 1 medium zucchini, cut in julienne strips
  • 2 medium carrots, cut in julienne strips
  • 1 large tomato, seeds and liquid removed, diced
  • 1/4 cup dry white wine
  • 1/2 pound spaghettini noodles (or other favorite pasta cut)

Preparation ~ Pasta

  1. In a small skillet, heat butter; add shallots and sauté over low heat for 2 minutes.
  2. Add peas, zucchini, carrots, tomatoes and wine. Cook 5 minutes.
  3. In a large pot of salted boiling water, cook noodles for 6 minutes, or until al dente. Drain thoroughly.
  4. In a large salad bowl, combine noodles and vegetable mixture.

You can make Pasta Primavera with any style of pasta. Here, fusilli are used. Photo courtesy National Pasta Association.

Ingredients ~ Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 1 teaspoon white wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Juice and rind of 1 lemon


Garnish

  • 2 tablespoons grated Parmesan cheese
  • 2 slices prosciutto, sliced thinly

Preparation ~ Dressing

  1. In a blender or food processor, combine mayonnaise, olive oil, parsley, garlic, wine, oregano, basil, salt, pepper, lemon juice and rind. Process 1 minute, until mixture forms a smooth sauce.
  2. Pour dressing over noodle-vegetable mixture; toss gently. Refrigerate.
  3. At serving time, sprinkle generously with Parmesan cheese and garnish with prosciutto.

 

Recipe copyright Sable & Rosenfeld. All rights reserved. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc.  All rights reserved. Images are the copyright of their respective owners.

 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact