Pasta Primavera with a Twist
A vibrant twist on classic Pasta Primavera, featuring roasted vegetables and a hint of citrus zest.
Did you know?
Pasta Primavera was actually popularized in New York City by Sirio Maccioni at Le Cirque restaurant in the 1970s and not in Italy.
Allow me to transport you to the Italian countryside with a dish that's as lively and colorful as the springtime fields it's named after: Pasta Primavera. But this isn't just any Pasta Primavera; it's a delightful spin on the classic, incorporating a symphony of roasted vegetables and a touch of citrus zest.
The tale of Pasta Primavera is as vibrant as the dish itself. Traditionally, it was a celebration of spring's bounty, showcasing whatever was fresh and available. Originating from the kitchens of Italian home cooks, it found fame in the 1970s in New York City, where it became a menu staple across the city. Today's version, however, takes a slight detour by roasting the vegetables to intensify their flavor and adding lemon zest for a refreshing twist, infusing a touch of modern refinement into this rustic classic.
Ingredients
The ingredients for our Pasta Primavera are selected to celebrate the essence of spring with a variety of fresh vegetables and herbs.
As we embrace the spring season, the asparagus in this dish stands tall. It has been a sign of luxury since Ancient Egypt and continues to bring a crisp, tender quality to modern tables.
- 350g of farfalle pasta
- 1 zucchini, sliced into half-moons
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 150g cherry tomatoes, halved
- 100g asparagus tips
- 4 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 tbsp lemon zest
- 3 cloves of garlic, minced
- 1 small red onion, sliced
- 60ml white wine (optional)
- 15g fresh basil, chopped
- 60g Parmesan cheese, grated
- Chili flakes, to taste (optional)
Steps
Follow these steps to create a dish that is as beautiful to look at as it is delightful to taste.
- Preheat your oven to 220°C.
- Toss zucchini, bell peppers, cherry tomatoes, and asparagus tips with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.
- Meanwhile, cook the pasta al dente according to the package instructions. Drain and set aside, reserving some pasta water.
- Heat the remaining olive oil in a large pan over medium heat. Sauté garlic and red onion until fragrant and translucent, about 2 minutes.
- If using white wine, add it now and let reduce for 2 minutes.
- Add the roasted vegetables to the pan, then the cooked pasta, and toss everything together, adding pasta water if needed to loosen the sauce.
- Stir in lemon zest, fresh basil, and half the Parmesan cheese.
- Serve with the remaining Parmesan cheese, sprinkled on top, along with chili flakes if desired.
Add some extra love
Roasting the vegetables beforehand concentrates their flavors and adds a delicious depth to the dish.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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