Invented in New York City in the mid 1970’s a dish using any fresh spring and summer vegetables lightly braised in stock and finished with pasta, a perfect midweek meat free dish.
2 tbsp olive oil
1 onion, finely diced
1 courgette, diced
200g tenderstem broccoli, rughly chopped
100g sugar snap peas, halved
1 tomato, roughly chopped
200ml vegetable stock
300g fusilli or penne pasta
100g peas
2 tbsp ricotta
1 tbsp grated parmesan
1 lemon quartered
Bring a large pan of salted water to the boil.
In a large frying pan, heat the olive oil and sauté the onions for 10 minutes until soft. Add the broccoli, courgette, sugar snaps and tomato, season and fry for a couple of minutes. Add the stock and simmer the veg until the stock is reduced by half and the veg are soft.
Meanwhile, cook the pasta for 10 minutes. Reserve about 50ml of pasta water and then drain the pasta into a colander.
Add the peas to the veg mix followed with the pasta, reserved cooking water, ricotta and parmesan. Check the seasoning and serve with the quartered lemon.
Pasta primavera
Ingredients
- 2 tbsp olive oil
- 1 onion finely diced
- 1 courgette diced
- 200 g tenderstem broccoli roughly chopped
- 100 g sugar snap peas
- 1 tomato roughly chopped
- 200 ml vegetable stock
- 300 g fusilli or penne pasta
- 100 g peas
- 2 tbsp ricotta
- 1 tbsp grated parmesan
- 1 lemon quartered
Instructions
- Bring a large pan of salted water to the boil.
- In a large frying pan, heat the olive oil and sauté the onions for 10 minutes until soft. Add the broccoli, courgette, sugar snaps and tomato, season and fry for a couple of minutes. Add the stock and simmer the veg until the stock is reduced by half and the veg are soft.
- Meanwhile, cook the pasta for 10 minutes. Reserve about 50ml of pasta water and then drain the pasta into a colander.
- Add the peas to the veg mix followed with the pasta, reserved cooking water, ricotta and parmesan. Check the seasoning and serve with the quartered lemon.
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