Pasta Primavera Recipe

Serves 4

500 gr. (1 pound) PENNE

100 gr. (4 ounces) PEAS

5 CARROTS

2 ZUCCHINI

1 big ONION

1 stalk of CELERY


PARSLEY

grated PARMESAN cheese (optional)

extra virgin OLIVE OIL

salt and PEPPER

Clean and cut the onion in small pieces then fry it in a big pan with olive oil until the onion becomes translucent.

Wash and cut the carrots, zucchini, celery and add them to the pan with the peas.

Let it cook covered on medium heat, add salt and pepper.

Wash, dry and cut finely the parsley.

Cook the penne and drain them then pour the pasta in a large bowl with the vegetables.

Mix gently with a wooden spoon, if necessary add some extra olive oil, sprinkle with parsley and if you wish add Parmesan cheese.


Vegetarian Pasta Recipe Video

Accademia Barilla offers us a step by step video with the instructions for another scrumptious pasta primavera recipe, enjoy!

More Vegetarian Pasta Recipes

Farfalle and Peas


Ingredients for 4 people:

450 gr. (1 pound) FARFALLE (Bow Tie) pasta

300 gr. (10 ounces) sweet PEAS

1 big ONION


1 CARROT


4 tablespoons of cooking cream

OLIVE OIL

BUTTER

BLACK PEPPER

Cut the onion and carrot in small pieces and fry them with a little olive oil in a skillet.

Add the peas and a little water. Let simmer, covered for twenty minutes.

When ready, add the cream and stir gently.

Cook the farfalle al dente and pour them in a large bowl.


Add the peas, a little butter and freshly ground black pepper.

Penne with Broccoli

450 gr. (1 pound) PENNE

450 gr. (1 pound) BROCCOLI florets

50 gr. (2 ounces) dried RAISINS

50 gr. (2 ounces) pine nuts

1 onion

OLIVE OIL

Cook the broccoli in the microwave oven for 5 minutes or boil them in hot water.

Soak the raisins in luke warm water.

Cut the onion and fry it in a big skillet with a little olive oil, when it becomes transparent, add the drained raisins, the pine nuts and finally the broccoli florets and salt.

Cook the pasta al dente, drain and add to the skillet mixing with a wooden spoon. If necessary add a little olive oil.

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