Pasta
Primavera translated means ‘spring pasta’ so as a dish it means pasta with spring
vegetables. There are lots of recipes
out there … most all consisting mainly of spring veggies (and pasta) with a very
very light tomato based sauce. The
emphasis is on the veggies NOT the sauce.
Sooooo I made up my own variation AND it was absolutely delicious. Now I don’t have a recipe with actual amounts
but I can tell you what I did and maybe you can make one of your own. I did cheat a little by using canned Tomatoes
since I didn’t have any fresh. Also, you’ll
notice I used both Butter and Extra Virgin Olive Oil … you’ll find quite a few
of the traditional Italiano dishes (not necessarily the Italian American
dishes) start with both. The Olive Oil
keeps the Butter from burning but I like the flavor both, together, add. Also, I threw in some ready made Meatballs at
the end, since my man doesn’t like his meal without including meat!
Carboni Pasta Primavera
1
Tblsp Butter
1
Tblsp Extra Virgin Olive Oil
1
Can Diced Tomatoes
1
Zucchini, diced
½
Lrg Onion, diced
½
Green Bell Pepper, diced
About
6 Leaves of Fresh Basil, chopped
Sea
Salt and Freshly Ground Black Pepper, to taste
Heat
the Butter and Olive Oil in a skillet then add the Vegetables, Sea Salt and
Black Pepper. Cook until just tender … I
like mine still on the crunchy side. (I
kinda over did the Tomatoes, as you might can tell from my photo … I added them
alone first and cooked them just a tad more than I would have liked.) Then add the Basil and cook another minute or
two. Serve over your choice of Pasta.
Again,
please note ~ these measurements are not exact!
Pasta Primavera is soooo good on a hot summer day … and quick too!!!