Featured Recipes


Fusilli alla Primavera
Curly Pasta with Spring Vegetables

YIELD: 5-6 servings

Primavera means "springtime" in Italian, and spring offers many wonderful fresh vegetables.  Don't hesitate to substitute your favorite fresh vegetables for those in the recipe below - for example, broccoli, mushrooms, or red and yellow peppers.  For a slightly richer texture and flavor, a little cream may be added in Step 2 of the recipe.

Festa del Giardino By Sally Maraventano


1 pound of fusilli pasta (rotelle or fettuccine may be substituted)

2 tablespoons of butter (optional)

4 tablespoons extra-virgin olive oil

1 small onion, slivered or 4 scallions, cut into 1 1/2 inch pieces on a diagonal

6-7 asparagus, bottoms snapped of, scraped and cut into 1 1/2 inch pieces

1 cup fresh or frozen tiny peas

2 small to medium fresh zucchini, sliced thin

3-4 fresh plum tomatoes, cut into 1/2 inch slices

salt and freshly ground pepper to taste

5-6 fresh basil leaves, torn

1 18 ounce can of tomato sauce or puree

2 tablespoons of fresh Italian flat-leaf parsley minced



  1. Bring 6 quarts of water, to which 2 tablespoons of salt has been added, to a boil and cook the fusilli according to package directions (about 7 to 11 minutes).  Drain the pasta, reserving 1 cup of the cooking water. Toss with butter if desired. Transfer to a warmed serving platter.
  2. Sauté onion or scallions in olive oil for about 3 minutes. When golden, add asparagus, peas and zucchini; after 3 or 4 minutes, add sliced plum tomatoes.
  3. Season with salt, pepper and basil, and add the tomato sauce.  Simmer until the vegetables are tender yet still a little firm (5 to 7 minutes).
  4. Gently spoon the primavera sauce on top of the pasta. Add the reserved water if needed.  Sprinkle with chopped parsley and serve



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