Pasta Primavera – a celebration of spring, spring veggies, and most importantly, carbohydrates! Pasta Primavera means Spring Pasta in Italian, and traditionally comprises of a selection of seasonal spring vegetables doused in cream and dressed over spaghetti.
But that’s just so retro! The cream sauce doesn’t do it for me on a fresh spring day either, so instead I opt for a light olive oil and lemon juice based dressing. Also, green spring veggies make for a prettier plate and a healthier meal. Did you know that when food looks pretty you eat it slower?
How to make pasta primavera
Large glug quality extra virgin olive oil
1 – 2 small leeks sliced finely vertically
2 garlic cloves chopped
2 large long courgettes sliced finely vertically with a vegetable peeler. You could use a spiraliser if you have one.
1/2 cup frozen peas
Glug white wine
1/2 – 1 tsp chilli flakes
Wholewheat spaghetti for 2
Juice of 1/2 a lemon
1 wheel of feta
Chopped parsely and watercress to serve
1. Saute leeks in generous amount of olive oil and butter on a med-low heat. When just getting soft, add garlic and saute for a minute.
2. Turn heat to medium, add courgettes, and saute for a further minute until only just tender.
3. Add a dash of white wine to the pan, along with peas, and allow alcohol to reduce.
4. Sprinkle chilli into pan, combine, and set aside once peas are almost cooked.
5. NOTE: Don’t overcook the veggies! They’ll cook further once the pasta is added to the pan. You want them to remain as vibrant as possible.
6. Bring a large pot of salted water to the boil and cook spaghetti. Once al dente, add to pan along with veggies, squeeze over lemon juice, season, and toss to coat.
7. Crumble feta into pan by hand, add parsley, toss again, and serve topped with watercress.