Step-by-Step Pasta Primavera

The single most popular vegetarian pasta, a beautiful medley of colorful vegetables and pasta that looks as enticing as it tastes! Feel free to experiment with any type of pasta or vegetable you like…there are no fixed rules here 🙂

Method:
Slice your fav vegetables into medium size pieces. I’ve used leeks, zucchini, peppers and mushrooms. You can also use asparagus, broccoli, carrots etc… Also chop some tomatoes for making the pasta sauce.

Next put a big pot of water to boil. Add some salt and a drizzle of oil to the water. Once the water comes to a rolling boil, add the pasta (I used linguini) and cook for about 8-9 minutes.

Drain and keep aside, reserving a cup of the boiled pasta water.

The pasta should be cooked eldente (still have a bite to it) and not too soft!

Meanwhile heat some olive oil in a large pan. Add the leeks/onions and sauté for 2 minutes.

Next add the sliced zucchini and cook for another 2 minutes.
Also add the mushrooms and cook for another minute.

Follow with the peppers

Season with salt n pepper and cook till the vegetables are almost cooked through, but still retain a slight bite…do not make them mushy! Transfer them to a bowl and keep aside.

Now heat some more oil in the same pan
Add the chopped tomatoes and a handful of torn fresh basil.

Cook till the tomatoes turn mushy.

Add 1/4 cup cream and cook for a minute.

Now gently stir in the boiled pasta and the vegetables. Cook till they are heated through…about 2-3 minutes.

You can use the reserved cup of pasta water to loosen the pasta, if it tends to stick.

Slide onto serving platter, garnish with fresh parsley.

Just before serving, sprinkle with some grated Parmesan cheese and freshly cracked pepper…enjoy!

PS: Make sure to make a big batch, you’ll be amazed how soon it disappears…kids & adults both will love it! 🙂
I only managed to get a small bowlful from that big giant platter!!

Pasta Primevera Take 2