Pasta and I have a very interesting love/hate relationship! Back in 2009, after I got my admission in SUNY, my parents decided to send me to cooking classes. They were nowhere close to American Culinary classes. My cooking instructor’s name was Jagriti Desai, and she taught cooking in her apartment after she sent her kids and husband to work. She would give me the recipes before the class, and we were allowed to write notes while perspiring in her hot and humid kitchen. The best part was the after-class treat.
After finishing my Italian cooking class, I asked my dad to take me to a departmental (read grocery) store to buy the cooking ingredients. We bought a packet of pasta (I do not remember what kind it was), lasagna sheets, cheese, grater, oregano, chili flakes and whatever else was mentioned in the class! Let me remind you, I had no idea how to cook Indian food back then. I came back home and prepared a veg pasta with white sauce. My mom helped a lot in preparing the dish. I cooked for the first time in my life that day, and the food was not terrible. Mom told my dad -“She is not going to be a terrible cook” while they were enjoying the pasta. I gradually made Risotto, Lasagna, and Ravioli – all with the help of my mom.
In 2010, I came to United States. Here I found that pasta is the easiest thing to make. Buy yourself a box of pasta, choose your sauce – and voila, it’s a meal. My husband does not know any cooking, but he can also make delicious pasta. It’s that simple. I made pasta quite a few times after getting married; mostly for our date nights. Pasta with a carafe of red wine, some candles, and Beethoven Symphony – what else could you ask for? However, I do not like the same boring tomato sauce pasta every time.
Why did I choose to make pasta primavera when there are so many pasta recipes online? Initially, I thought of making meatballs to go with it, but then I ditched the plan and opted for the veg pasta instead. When we were in Italy, after trying meatballs, Pasta Bolognese and several risotto dishes, I decided to try Veg Pasta for my last supper. It was exquisite and the best pasta that I ever had. The chef and the owner of the restaurant cooked the homemade pasta with home-grown artichoke and served. I am never going to forget that pasta, as it was so delightful.
My pasta primavera is entirely different than what we experienced in Italy. It is not exactly like salad, but very light. It’s perfect for when you’re on a diet like me. You won’t need a bottle of soda water after this I promise. Sautéed vegetables, a dash of lemon juice, parmesan cheese, and fresh ground black pepper with pine nuts can lift your dinner and mood to a different level. This recipe requires a beginner level cooking expertise. So a special note to all beginner chefs reading this post – you can make this for yourself or your loved one. I can guarantee that he/she will be impressed. My wine connoisseur husband recommends pairing this pasta with Chianti if you are into wine.
It is also very fine when it’s cold. You can prepare this in a big batch and save the leftovers in a pyrex container. It works perfectly as an office lunch, and no reheating is required.
Ingredients
- 1 pound spaghetti,
- Salt to taste
- 2 tablespoons olive oil
- 10 oz. baby bella mushrooms, finely quartered
- 3 cloves garlic, minced
- 2 shallot, very finely chopped
- 1 bunch asparagus, finely chopped
- 1 red bell pepper, seeded, finely chopped
- 1⁄2 cup fresh peas
- 1 small zucchini, quartered lengthwise into 1
- 1 lemon juice
- 1 teaspoon crushed black pepper
- 1 teaspoon crushed red pepper
- 1 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 cup Parmesan, grated
Instructions
1. In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, for 8 to 10 minutes, or until it is tender but still has some bite. Drain the pasta into a colander but do not rinse it.
2. Meanwhile, in a large non-stick pan over medium heat, heat 1/2 tablespoon olive oil. Add mushroom pieces and cook for 8 to 10 minutes, or until water from mushroom disappears. Take it aside in a bowl.
2. Without wiping, in the same pan over medium heat, heat 1/2 tablespoon olive oil. Add garlic pieces and cook for 1 to 2 minutes, or until the fragrance of garlic comes out. Add onion pieces and cook for 2 to 3 minutes more, or until they are translucent.
3. Add asparagus, fresh peas, bell pepper and cook for 4 to 5 minutes, or until asparagus is softened. Add zucchini and for cook for 4 to 5 minutes more, or until it softened. Add mushroom pieces and stir to mix it all. Take it aside in a bowl.
5. In a large mixing bowl, add pasta, sauteed vegetables, lemon juice, salt, crushed black pepper, crushed red pepper, basil, parsley, and parmesan. Combine to mix it well. Separate in 4 plates, and serve with Chianti.
Me and my daughter love pasta. My daughter loves pasta in any form. I’m on the same boat, I don’t like any thing that is cheesy and oily! I want to eat this right now!
Thanks Jyothi! I wonder how many people like pasta oily and cheesy
Loved reading every bit of it. We also love pasta but with lot of variations every single time . A great recipe with beautiful clicks from your kitchen, yet again.
Thank you so much darling!