Pasta Primavera is basically pasta with vegetables. There are a few versions out there but this version combines a tomato sauce made from scratch with no jars or pastes. The flavours of fresh ingredients combine in this dish to create an amazing result which I think you will love.
With this Pasta Primavera recipe you can improvise and change out some of the ingredients if you wish. Get creative by using egg plant (melanzane), broccoli, olives or any other favourite vegetable. Salami goes well with the recipe but you can leave it out for a completely vegetarian version.
Like good Italian food this recipe relies on simple, fresh produce which also makes it a perfect country cooking recipe. In fact if you can source the vegetables used in this recipe from local organic produce (or even grow your own) it will taste amazing.
It kind of goes without saying that this Pasta Primavera dish is also very healthy. The colours and diversity of the vegetables makes this meal packed full of goodness. If your kids love pasta, use this meal to sneak in a good dose of vegetable intake. The natural sweetness of the vegetables means they probably won’t even realise how healthy this meal is.
If possible use fresh fettuccini style pasta. Many shops now sell premium fresh pasta which tastes far better than the dried pasta. If you have the time you could also make the pasta from scratch for a completely fresh and tasty dish.
- 1 Red Bell Pepper (Capsicum), finely sliced
- 1 Zucchini, finely sliced
- 1 Cup of Mushrooms, roughly chopped
- 1 Italian Sausage, finely sliced (optional)
- 1 Red Chilli (chopped, seeds removed)
- Extra Virgin Olive Oil
- 1 Clove of Garlic chopped finely
- 1 Block of Fresh Parmesan
- 5 Ripe tomatoes, finely chopped
- 5 brown onions, finely chopped
- 1lb Pasta
- Heat 2 tablespoons of oil in large skillet. (Use a nice thick cast iron skillet that has a lid if possible).
- Add red bell pepper, zucchini, mushrooms, chilli and salami to skillet
- Dress mix with oil and tablespoon of salt and stir it so all the vegetables are mixed in with the oil and salt.
- Reduce heat down to low and cover skillet for about 30 minutes, stirring occasionally so vegetables don’t burn.
- Once they have softened and reduced, place vegetables to the side and keep warm.
- Meanwhile in another large skillet heat on medium 2 tablespoons of oil, salt and garlic until garlic is light brown.
- Add chopped onions and mix well into the other ingredients in the pan.
- Reduce heat and cook for a further 15 minutes and allow onions to become brown.
- Add chopped tomatoes and stir, slightly increasing heat. Cook for a further 10 minutes until onions and tomatoes are combined and softened together.
- Add the vegetables from the other skillet to the onion and tomato mix and continue to heat and stir for 10 minutes.
- Boil a pot of water and cook the pasta. Once cooked, drain and mix with sauce.
- Serve with freshly grated parmesan.