Pasta Primavera, is an Italian dish referring to a simple vegetable saute tossed with pasta. In spring time, common vegetables are asparagus and peas. In the summer time, zucchini and tomatoes.
Mine today was made from garden vegetables that a friend gave to me. Fresh green beans, zucchini and tomatoes.
I make mine with a simple saute of garlic, olive oil and butter. Adding wine and some of the saved pasta water, with fresh parmesan grated over the top. Just cook the pasta and toss, voila a very delicious dish for a warm, summer night. And use whatever vegetables you want, or have on hand.
1/2 cup zucchini, sliced vertically (and thinly)
1/2 cup fresh green beans, trimmed
1/2 cup roma tomatoes, seeded and diced
1/2 cup parmesan cheese, grated
1 teaspoon minced, fresh garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablepsoons unsalted butter
2 tablespoons olive oil
8 oz. of spaghetti
1/2 cup of a good dry, white wine
1/2 cup of water saved from cooking pasta
Cook pasta as package directes. Drain and set aside.
While pasta is cooking, place a large skillet on stove top and heat on medium high. Add oil and butter. When butter foams, add green beans, saute green beans for 2 minutes, stirring a couple of times. Add zucchini and garlic, cook for about 3 minutes. Add tomatoes, wine, salt and pepper, bring to a simmer, stir. Next, add the pasta and toss. Add pasta water, toss. Shut off heat and add half of the grated cheese. Toss again. Let sit for 5 minutes and check seasonings. Transfer to platter and add the rest of the grated cheese. Garnish with fresh parsley (optional).