Tag Archives: primavera

Spring is Sprung

The Spring Equinox is upon us and the season of spring is coming into full bloom! Each season has it’s own beauty and importance. Spring’s beauty is in its power as a time of renewal, of freshness and growth, of more sunlight and warmth, and of enhanced energy. There is much to be enjoyed in this new, bright season. And as with any season, spring brings different flavors and focuses. Here are a few of my favorite articles that are rooted in this great season to help you have the best spring possible!

(1) Pasta Primavera 

pasta-primavera-016

Pasta Primavera translates in Italian to “Spring Pasta” as this dish features on the fresh and bright flavors of the season.

(2) Shepherd’s Pie

Shepherds Pie

Saint Patrick’s Day is technically in winter, but we still consider it a Spring Holiday. And on this holiday, it is time for a Celtic Classic: Shepherd’s Pie.

(3) Slow Cooker Lemon Artichoke Chicken

Lemon Artichoke Chicken 2

Spring is a time for brighter flavors and of course, artichokes! This Slow Cooker dish can be dumped in the pot within 2 minutes and you come ready to a zesty and fresh meal!

(4) Saucha and the Spring

cleansing rain

Spring is a time of cleansing and growing. Explore this with yogic concept of “Saucha.”

Pasta Primavera

Sunday March 20th 2016 marked the bringing of another spring!

flower

YAY Spring is here!

Traditionally for the Spring Equinox, I always make my Pasta Primavera, and this past equinox was no exception. Pasta Primavera is a traditional Italian dish – Primavera means spring in Italian – and this dish is made all throughout the spring to celebrate the fresh produce that has come into season and harvest after the winter. I love making Pasta Primavera because it is simple, it is elegant, it supports seasonal eating, and it is actually quite healthy since it is loaded with lots of fresh vegetables and herbs.

food jennifer lawrence

Because a season change just means an excuse to eat more foods.

Sound good? I know you want to make it. Great! Well, you should make MY recipe for Pasta Primavera. Whereas many other recipes for this springtime dish call for boiling, steaming, or sauteing the vegetables within it, I roast them to really intensify the flavors because roasting brings out the best in vegetables. I also add goat cheese to this dish to bring a bright tang that I think is indicative of spring which gives the dish a slight richness and definite creaminess.

It is so simple and inexpensive, yet so fresh, bright, and absolutely delicious; I think you should definitely make my Pasta Primavera, and make it often! Buon Primavera!

Pasta Primavera

  • Servings: 3-4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 2 large broccoli crowns, cut into small florets
  • 1 red bell pepper, sliced and cut into 2 inch strips
  • 1 yellow bell pepper, sliced and cut into 2 inch strips
  • 2 large carrots, sliced and cut into 2 inch sticks
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon crushed or minced garlic
  • 10 medium thick asparagus spears, cut to two inches
  • 15-20 sugar snap peas
  • 1 cup basil, julienned
  • ½ pound Farfalle (bowtie) pasta or other short cut pasta
  • 1-2 tablespoons extra virgin olive oil
  • 2 tablespoons Herbs de Provence
  • ¼ cup goat cheese
  • ¼ cup grated Parmesan Cheese
  • ½ teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Preheat the oven to 400̊F.

Arrange the broccoli, bell peppers, carrots, and cherry tomatoes on a large baking sheet. Drizzle with the olive oil, sprinkle with the salt, pepper, Herbs de Provence, and garlic. Toss until all the vegetables are well coated and spread into a single layer. Roast for 25-30 minutes, tossing once half way through, until vegetables are tender.

Meanwhile, bring a large pot of salted water to a boil. In the last 1o-12 minutes of the vegetables cooking, add the pasta to the water and cook till al dente, about 10-12 minutes.In the last 2 minutes of the pasta cooking, add the asparagus and the sugar snap peas to the water with the pasta as well. Reserve 1 cup of the pasta water and drain the pasta, asparagus, and sugar snap peas.

Add the roast vegetables to a large pasta bowl, followed by the pasta. Add the goat cheese and parmesan cheese on top of the pasta and toss thoroughly until the cheeses melt and coat all the pasta and vegetables, using the pasta water as needed to help spread the cheese out. Toss in the basil.

Serve into individual pasta bowls and sprinkle with additional basil and parmesan cheese!