Pasta Primavera
While 'Primavera' signifies Spring in Italian, the joy of seasonal produce is a year-round delight! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Kitchen Knife
- Skillet
- Saucepan
- Colander
Ingredients
- 1 lb snap peas*
- 6 scallions*
- 4 tbsp olive oil
- 1 cup leafy greens* more to taste
- 1 cup cherry tomatoes*
- 4 cloves garlic* minced
- 1 handful basil* fresh, chopped
- 1 lb pasta tube shaped
- salt + pepper
- parmesan cheese for serving
Instructions
- Trim peas at both ends and remove the strings. If the pods are very large, cut them in half.
- Chop scallions into 1-inch pieces, at an angle.
- Cook your pasta to the package instructions.
- Heat oil in a large skillet. If using any leafy greens, put them in first along with the salt on high heat, sautéing nonstop. Then turn heat to medium, add peas, scallions, garlic, tomatoes, and any other veggies of choice. Stir in the chopped basil and black pepper.
- Add drained pasta directly into skillet and sauté it with the vegetables for 2 minutes. Serve with EVOO and freshly-shaved parmesan.
Video
Notes
Other vegetable options: beet* greens, asparagus*, and/or green beans*, garlic scapes*.
Adapted from Moosewood Cookbook
Nutrition
Calories: 210kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 604mgPotassium: 682mgFiber: 5gSugar: 10gVitamin A: 2048IUVitamin C: 81mgCalcium: 90mgIron: 4mg
