Pasta Primavera – a minimalistic version
Pasta Primavera with asparagus and zucchini, or spring pasta, is one of many variations. You can probably make it with any green vegetables you have. I came across this amazing recipe and modified it to what I had in the kitchen, which means I swapped broccoli and broad beans for asparagus. However that was not the end. Halfway though it, I realised I didn’t have mascarpone, so decided to replace it with yoghurt. In the end I forgot to add the yoghurt and my pasta primavera came out super minimalistic… and just perfect! Try it yourself.
To make your pasta
Prepare your fresh pasta according to the recipe here. Or cook any shop-bought pasta of your choice.
To make the asparagus and zucchini topping
In a large frying pan add the following:
- Sweet heat up 2 tablespoons of olive oil, add a large bunch of asparagus, trimmed and cut into 5cm/2in long pieces, fry for about 2-3 minutes and continue;
- Pungent 3 garlic cloves, sliced thinly, a chilli pepper, finely chopped, a pinch of black pepper,
- Salty a pinch of salt,
- Sour 1 tablespoon of lemon juice,
- Bitter grated lemon peel of 1/2 lemon, a pinch of turmeric,
- Sweet 1 small zucchini, unpeeled and grated, a splash of olive oil.
Fry all the ingredients for about 2-3 minutes. Make sure the asparagus does not overcook and go mushy. Turn the heat off and set aside while cooking the pasta. Cook your pasta in a large pan of slightly salted water and arrange on serving plates. Do not discard the water.
Once your pasta is cooked, add 4-5 tablespoons of the pasta water to the asparagus and zucchini sauce. Heat up the frying pan again and stir the pasta water in with the sauce. Thanks to it, the sauce will become more creamy and the flavour will be deeper.
Arrange the sauce on your pasta, garnish with some parmesan and basil leaves. Serve your Pasta Primavera with asparagus and zucchini immediately. The amounts will make 2-3 portions.
For other pasta recipes see pappardelle with pepper and tomato or with lemon peel.
For asparagus ideas take a look at asparagus potato and feta soup.
