Delicious and easy on you, your budget and the planet! What more could you ask? Pasta Primavera ('Spring' in Italian) can be made with whatever vegetables are in season. Using seasonal vegetables means less food miles to get the ingredients to the store and/or less energy use from long periods of refrigeration for out-of-season stock. Cooking a vegetarian dish means fewer resources are used to put the meal on the table.
Feel free to mix and match your ingredients. Vegies now in season that go well with this dish include:
- Broad Beans
- Spring Onions
3 tablespoons olive oil
1 clove garlic, finely diced
1 small red onion, very finely diced
1 cup broccoli
1 cup zucchini, grated
1 cup mushrooms finely sliced
1 cup carrots
1 bottle tomato passata
½ cup ricotta cheese
4 servings penne pasta or other pasta
1 tomato, peeled, seeded and diced
2 tablespoons parsley, chopped or Italian herbs
1 tablespoons fresh basil, torn
Juice of ½ lemon
Parmesan cheese, freshly grated
Salt to taste
- Cook your preferred pasta
- In a separate frypan, add the garlic and onion, cook until the onion turns clear.
- Stir through the vegetables and add the tomato passata. Let them simmer for 3-5 minutes, but don't overcook.
- As soon as the pasta is cooked, drain it and put into a large pasta bowl for serving.
- Add the cooked vegetable sauce and mix through. Then add the fresh ingredients: tomato, parsley and lemon juice. Stir them through the sauce and serve immediately with parmesan cheese. Season to taste.