How to make a pasta primavera
Pasta Primavera - the best way to use leftovers
Yesterday was such a day when I couldn't get out of bed or out of my pajamas. Do you think a completely normal Sunday now? Are you kidding me? Are you serious when you say that! Yesterday was Monday. And me in the classic Monday blues. The refrigerator is accordingly empty. But the hunger is great. "Sini, I'll conjure up something for us." - Huh. The man again. So he stepped into the kitchen and fetched me 25 minutes later. I was expecting carbonara. Our all time favorite. But what he conjured up from leftovers was nothing less than this Pasta Primavera.
Penne, vegetables and parmesan
That is what I needed. Penne. Vegetables. And a lot of parmesan. Soul food at its best. Where did the man get the recipe from? Yes, I asked myself that too. Coincidence. He thinks it is pure coincidence. He just threw everything into the pan that he found in the refrigerator. Until now, he was not aware that he had conjured up a pasta Primavera. I only noticed that because the Reiser cooking team recently put that recipe on the plate. And I was already very impressed at the time.
So the basis is penne. Of course, you can also use any other type of pasta. With all kinds of vegetables. In our case:
- Cherry tomatoes
- Red onions
And of course garlic. To do this a strong dash of olive oil. Finished. Sprinkle some parmesan over the top before serving. Or a little more. Depending on which day of the week it is. By the way: Pasta Primavera is not an Italian invention. Pasta Primavera is an American dish that originated in the 1970s. And I think that is the perfect way to use leftovers.
The recipe for your pasta Primavera
How to do it:
For the pasta, bring the water to a boil in a large saucepan, add the salt and cook the penne al dente according to the instructions on the packet.
Wash and clean the broccoli, bell pepper, courgette and tomatoes for the vegetables. Pull the peas out of the shell. Divide the broccoli into fine florets, use the stalk and dice finely. Dice the paprika and zucchini as well. Halve tomatoes. Peel the onions and garlic. Cut the onions into wedges. Finely dice the garlic. Strain the penne, collecting the pasta water.
Heat the olive oil in a large pan. Fry the broccoli, bell pepper and zucchini with garlic and onions in it. Fry one after the other depending on the size of the pan. Season with salt and deglaze with 200 ml of pasta water.
Add the peas, cherry tomatoes, pasta and lemon zest. Mix everything together and, if necessary, season again with salt.
Before serving, grate the parmesan, finely chop the spring onions and pour both over the pasta with a little olive oil.
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