🍝 Pasta primavera
Pasta primavera is pasta tossed with lightly sautéed spring and summer vegetables such as zucchini, bell peppers and tomatoes, with garlic, olive oil and grated parmesan. The vegetables stay crisp-tender and colourful against the al dente pasta. It is served warm as a vegetarian main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g spaghetti or penne
- 1 zucchini, sliced
- 1 red and 1 yellow bell pepper, sliced
- 250 g cherry tomatoes, halved
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- 40 g parmesan, grated; salt, pepper, basil
Method
- Cook the pasta in salted water, saving a cup of the water.
- Sauté the peppers and zucchini in the oil for 5 minutes, add the garlic and tomatoes for 2 more.
- Toss the pasta with the vegetables and a splash of pasta water.
- Season, add basil and finish with parmesan.
How to make it lighter
- Make the plate half vegetables, half pasta.
- Measure the oil: 1 tbsp olive oil ≈ 120 kcal.
- Grate parmesan finely: a small amount covers more pasta.
History
Despite its Italian name, meaning 'spring', the dish is usually credited to the New York restaurant Le Cirque in the 1970s, where it became a signature. It spread quickly through American Italian restaurants and home kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →