Jan 06 2013
Primavera means “spring” in Italian a season when fresh, tender vegetables become plentiful. However, I made this dish in January when temperatures were in the low 20’s. Instead of all fresh vegetables I relied on frozen asparagus, broccoli, and peas, the zucchini and grape tomatoes were fresh. Allow the frozen vegetables to thaw slightly before cooking, they will get hot and cook through once in the skillet.
The recipe makes four servings, each portion will contain at least 1 cup of vegetables (that is 2 servings) and each one ounce portion of pasta counts as a slice of bread, depending how much pasta you use you will be eating only 1 or 2 servings of “bread”.
You can serve this with cooked chicken, lean pork or baked fish for a complete meal and a little grated cheese is good too.
Read the recipe below or click here for a printable recipe
The peas, asparagus and broccoli pictured above are all frozen. I barely thawed them before cooking.
2 tbsp olive oil
3 cloves garlic, chopped fine
1 cup asparagus spears cut into 2 inch lengths
1 cup broccoli florets
½ cup peas
1 small zucchini, quartered lengthwise cut into 1” lengths.
6-8 ounces, cooked spaghetti kept warm
½ cup chicken or vegetable broth
½ cup grated parmesan cheese
1 cup grape tomatoes, cut in half
Heat 1 tbsp oil in a 10” skillet over medium heat. Add half the garlic, cook for 2 minutes. Add asparagus, broccoli, peas and zucchini; cook about 3-4 minutes or until the vegetables are hot and the zucchini tender. Add pasta, broth, cheese, season with salt and pepper. Toss to combine and transfer to a warm platter.
Add the remaining oil to the skillet along with the garlic and the tomatoes, simmer 1-2 minutes; pour over pasta and serve.