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
- 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.
- 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.
- 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).
- Gently spoon the primavera sauce on top of the pasta. Add the reserved water if needed. Sprinkle with chopped parsley and serve