Pasta Primavera
This simple, fresh, and flavorful dish is a great way to have plenty of colorful vegetables and also a tasty pasta. I love capers, and I think they give this dish an elevated feel, and a kick that I want when eating veggies. I call this pasta the carnival of pastas...and kids love it, too.
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Servings Prep Time
4people 15minutes
Cook Time
35minutes
Servings Prep Time
4people 15minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Clean the green beans by removing both ends, rinse well, and then blanch them by boiling them in salted water for 5 minutes. Drain and give them an ice bath. Drain from iced water, and pat dry. Chop them and set aside.
  2. Chop the zucchini, the asparagus, and the carrots, then start sautéing in extra-virgin olive oil and one clove of garlic (whole). I cut the vegetables quite small (watch the video).
  3. Meanwhile, finely chop the capers and the olives.
  4. After 5 minutes, when carrots and zucchini start to soften, add the green beans, the capers and the olives.
  5. Sauté for 5 minutes and add the tomato/caper tapenade, if you are using it. Add salt to taste.
  6. Cook the pasta al dente in salted boiling water.
  7. Remove the garlic, chop the half tomato and add the pasta in the skillet. Add the chopped basil, also. Sauté for a few minutes and serve hot.
Recipe Notes

Feel free to add or substitute with your favorite spring vegetables. Add bell pepper, mushrooms....

If you love capers, like I do, feel free to add more.