The sun is out, the birds are chirping, and the farmer’s market is officially open. In honor of spring, I made three colorful pasta dishes using seasonal produce. Also known as pasta primavera (“spring pasta” in Italian), these quick and health dinners are perfect for celebrating springtime.
#SpoonTip: Use not-so-common pasta shapes to liven it up.
Caprese Fusilli
Ingredients
Instructions
Cook pasta in a large pot of boiling salted water — follow the box instructions. Reserve 1/2 cup cooking liquid.
In a medium skillet heat 3 tablespoons olive oil over medium heat. Add minced garlic, and sauté until fragrant, about 2 minutes.
Add tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a sauce, about 4 minutes.
Add tomato sauce to pasta and toss to combine.
Add basil leaves, mozzarella, and reserved pasta water, 1/4 cup at a time until pasta is moist.
Rainbow Ricciolo
Ingredients
Instructions
Preheat oven to 425ºF. Place bell peppers, red onion, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
Roast until flesh is tender and skin is slightly burnt, about 15 minutes.
Cook pasta in a large pot of boiling salted water — follow the box instructions.
Toss the pasta with the peppers and onions. Season with salt and pepper. Sprinkle with Parmesan cheese and fresh basil.
Green Monster Barilotti
Ingredients
Instructions
Cook pasta in a large pot of boiling salted water — follow the box instructions.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Cook onions and jalapeño until soften, 5 minutes.
Increase heat to medium-high. Add zucchini and sugar snap peas, cook for 5 minutes. Add asparagus and cook until softened, about 5 more minutes.
Place pasta in a large bowl and stir in veggie mixture. Top with pesto and Parmesan.