The first day of Spring was yesterday. We really enjoy celebrating the equinoxes and solstices at our house. What better way to ring in the spring (besides that annoying daylight savings time deal) than with Pasta Primavera, for which the dish is named after.
Way back when I fell in love with this dish, my brother was the executive chef of a waterside restaurant. By that time I was already vegetarian. After a long day's work, he would make for me this dish - pasta with creamy sauce and lots of spring and summer vegetables. There are two ways to make Pasta Primavera: one is made using olive oil and garlic and the other is made using butter, cream and Parmesan cheese, essentially a la Alfredo.
Although there is no way to exactly mimic the flavor of butter and cream (at least none that I have come across), the creaminess of the original dish remains and the stars of the meal -the vegetables- still take center stage.
My brother limited the pasta to summer squashes and cauliflower, but I kind of went overboard and added anything at all that looked good. When I presented my offering to the kids and went into the details of the name, my kids immediately piped up... "tomatoes aren't a spring plant"..."neither are summer squashes"... yeah, yeah. I loaded tons of spring (and summer) veggies and fruits onto this pasta plate, but you are welcome to be as finicky as my kids tend to be, omitting any at will.
onion, garlic, carrot, peppers: $3
flour, milk: $1
cauliflower, asparagus, squash, mushrooms, kale: $9
Total to make 6 servings: