More primavera, less pasta

Spring is here and the garden, farmer’s market & grocery are all chock full of bright, beautiful vegetables and herbs! Pasta primavera is a quick and easy dish to make using whatever you have fresh and growing in your garden or, leftover in the refrigerator.

you’ll need the following ingredients:

  • 1 tablespoon avocado oil

  • splash of bone broth

  • 2 zucchini, sliced in 1/4 inch rounds

  • handful of heirloom cherry tomatoes, sliced in 1/2

  • handful of snap peas, either whole or shelled and chop the pods

  • 1 shallot, sliced

  • 4 cloves of garlic, roughly chopped

  • 100 grams of pasta (any shape or type, gluten-free, etc.)

  • generous bunch of fresh herbs, roughly chopped, stems and all (I used sage, savory, parsley, basil, oregano & fennel)

  • 1 tablespoon of butter

  • 1/2 teaspoon miso paste

  • 1/2 teaspoon of finely grated lemon zest

  • pepper

to prepare:

  1. Add all the chopped veggies to a non-stick pan (I use a scanpan) over medium heat along with the avocado oil and splash of bone broth. Cover and sauté for 10 minutes or until veggies are just tender but still bright.

  2. While the veggies are cooking, add a tablespoon of butter to a small saucepan and, when melted, add 1/2 of the chopped herbs. Let simmer for a few minutes until aromatic. Stir in the miso paste for a savory element.

  3. Boil the water and cook the pasta until al dente. Drain, return to pot and stir in the herbed butter/miso mixture. Let sit for a minute so it absorbs the flavors.

  4. Add the pasta to the veggies and finish with pepper, lemon zest and the remaining fresh chopped herbs.

    This dish is also just as delicious over rice, or even all by itself, sans pasta. Enjoy!

Andrea Thorpe