About This Recipe:
Pasta primavera is a vegetable lover’s dream. All you need is your choice of pasta shape, and any variety of fresh vegetables. I think that farfalle is the most aesthetically pleasing shape for this recipe, but penne or orecchiette would also be perfect. I prefer my pasta primavera with eggplant, zucchini, mushrooms, and tomatoes, but you could also use asparagus, broccoli, bell peppers, etc. This dish is a handy way to use any leftover scraps of vegetables that have accumulated in your refrigerator throughout the week. I keep the sauce super light with just lemon juice, parmesan, and the starchy pasta water. There really are no rules to pasta primavera, which is my favorite thing about it!
Enjoy!
Ingredients (4 servings)
-1 lb farfalle pasta
-1 small onion, finely diced
-1 small eggplant, diced
-1 large zucchini, sliced into half moons
-8 oz baby bella mushrooms, sliced
-4 garlic cloves, minced
-1 pint cherry tomatoes, halved
-2 tsps dried oregano
-2 tsps dried basil
-1 lemon, juiced
-1/2 cup grated Parmesan
-1/4 cup parsley, chopped
-Olive oil
-Salt and pepper
Instructions (40 minutes)
1. In a large pot, bring water to a boil and cook the pasta until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
2. While the pasta cooks, in a large skillet over medium high heat, pour in 2 tbls of olive oil. Add in the diced onion, and cook for 4 minutes until softened. Then add in the eggplant and zucchini, and sauté for 6- 8 minutes until tender. Season with salt and pepper, and transfer to a bowl.
3. Add the mushrooms to the skillet and sauté for 5 minutes until golden brown. Add in the garlic and cherry tomatoes, and cook for 2-3 minutes. Season with the dried oregano and basil.
4. Add the cooked onion, eggplant, and zucchini back to the skillet, along with the farfalle. Stir in the pasta water, lemon juice, and parmesan, and season with salt and pepper. Sprinkle the parsley on top, and serve.
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