Pasta primavera is a go to summer staple for pasta dishes. This dish is made for using local seasonal, fresh vegetables. Use what is available to you on any given day — bonus if you get to use some home-garden vegetables or herbs!
In the winter months, the fresh vegetables can be subbed out for frozen equivalents, to continue this veggie pasta all year long.
Pasta Primavera
Ingredients
- 1/2 box pasta (8oz)
- 1 zucchini, diced
- 1 c matchstick carrots
- 1/2 white onion, diced & sauteed
- 8 oz piquillo peppers
- 1 c peas
- 1 c white wine
- 1/2 c chicken broth (can substitute vegetable broth for vegetarian)
- 1 1/2 tbsp butter (leave out for vegetarian version)
- 2 tbsp Italian seasoning
- 2 tbsp garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- bunch fresh basil
- 1/2 of a lemon juice
- 1 tsp extra virgin olive oil
Instructions
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Cook pasta according to directions on box.
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Sautee onion with EVOO in a large pan on medium heat until translucent.
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Add in zucchini, cook for about 5 minutes.
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Add peas, piquillo peppers, white wine, chicken broth, garlic, and Italian seasoning, salt, and pepper. Cook for about 10 minutes until mixture starts to boil.
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Lower heat to low, add in carrots.
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Squeeze in juice from 1/2 lemon. Turn off heat.
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Toss drained pasta in with sauce mixture. Add in fresh basil.
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Enjoy!
