I can’t believe I’m so late to the game with this one – Primavera has become a staple in my home now that I’ve discovered its fresh, green, healthy deliciousness.
Yes, yes, its carb-central, so not that healthy I admit (you could sub the pasta for zucchini pasta, but I’m a carbivore…). The fresh green veggies, though, make for a light, satisfying meal, and it’s so quick and easy it’s kind of ridiculous.
It’s well into the new year and we’re trying on this ‘healthy only’ vibe in my home. Okay, so perhaps I’m being forced into said vibe from my significant other and maybe let’s just say it’s not exactly working on my part… Life wasn’t meant to be lived without copious amounts of chocolate, okay? But I am stoked that I’ve found such a simple way to include a little bit of the good stuff into my weekly dinners without compromising on my total gluttony. This dish ticks all the right boxes on the yumminess, health and stupidly easy front.
Here’s how you do it:
FRESH GREEN PRIMAVERA
01. With your pasta on the boil in salted water, fry your onion until soft and translucent in the olive oil in a large pan. I love red onion for it hit of sweetness and bright, plum colour, especially amid all this verdant greenery! After 3 minutes, add the crushed garlic, herbs and red chilli. Red onion and red chilli! So pretty! Season with salt and pepper, some lemon juice and the mustard (I could literally live on mustard..). Add in your zucchinis, since these take a long time to cook, and leave the whole mixture to sauté on low heat.
02. Here’s a little time-saving trick – pop the colander you’re going to use for the pasta in the pot of boiling water and blanch the asparagus and brocolli for a couple minutes, or until they’re bright green and tender. Lift the colander out of the pot with the veg and transfer to the sink. I like to dry my veggies off on a little kitchen towel before adding them to the pan to prevent them from getting too mushy. Pop them in, mix and fry for a little and then add in the frozen peas at the last minute, covering the veg in the onion and chilli mixture.
03.Preserving a cup of the pasta water, drain the pasta and drizzle with more olive oil and salt. Add the cup of pasta water to the veggies and simmer. Sometimes I like to add a bit more mustard at this point, depending on how strong or subtle the flavours are. Actually, who am I kidding – I always add more mustard.
04. Serve pasta with a huge dollop of the veggies and top with a generous sprinkling of Parmesan shavings. Season with salt and pepper.
Yum. Healthy, light, filling and so bloody delicious – if you’re not into eating your greens after this baby, then I just can’t help you! Eat your greens, people!