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Spring Vegetable Pasta Primavera with Penne Pasta 🌷🍝

Updated: Oct 4

Lip-Smacking Spring Vegetable Pasta Primavera Penne Pasta

My dears, have I got a treat for you! Get ready to dive into the world of Spring Vegetable Pasta Primavera with Penne pasta. It's a lip-smacking dish that'll make your taste buds dance with joy and those search engine algorithms beg for more. Picture this: vibrant spring veggies showcasing sundried tomatoes, asparagus, courgettes (zucchini) and peas, al dente Penne pasta, and a burst of Italian flavors. It's like a gourmet masterpiece that even Michelangelo would drool over, but won't take you that long to make! So, grab your apron, prepare to slay the kitchen, and let's whip up a dish that'll make both your taste buds spring wild!

Time: 30 minutes | Servings: 4 INGREDIENTS 2 tablespoons olive oil

1 onion (finely chopped)

4 garlic cloves (minced) 225g penne pasta

1 cup dried tomatoes, rehydrated (15-20 minutes in hot water covered) and chopped

1 cup fresh peas (or frozen, thawed)

1 cup green asparagus, (discard the stems, then cut the rest into thumb size pieces)

1 medium courgette (zucchini), sliced

1/4 cup white wine

Juice of 1 lemon

1 teaspoon Salt and pepper to taste

Grated Parmesan cheese, some for the main show and some for garnish

Fresh basil leaves, some for the dish and some for garnish


1. Rehydrate the dried tomatoes:

Take those dried tomatoes, toss them into a bowl, and give them a hot water bath. Let them soak and soften for 15-20 minutes while you go and slay some more tasks. Drain the tomatoes, chop them up into smaller, sassy pieces, and get ready to work that tomato magic, but put them aside for now.

2. Cook the pasta:

Grab a large pot, fill it with water, and add a generous drizzle of olive oil and a pinch of salt. Bring it to a boil and throw in your pasta. Cook it according to the package instructions until it's al dente, and then drain it, and set it aside for later.

3. Sauté the vegetables:

1. Grab a large skillet (fry pan), heat up that olive oil, and add sauté those onions.

2. Then throw in the minced garlic and sizzle them for a minute until it's fragrant and full of attitude.

3. Now, throw in those rehydrated dried tomatoes, fresh or frozen peas, asparagus, and courgette (zucchini). Sauté them all for 3-4 minutes until they're slightly tender but still crisp enough to steal the spotlight.

4. Deglaze with white wine:

It's time to add some drama to the dish. Pour that white wine into the skillet (fry pan) with the veggies and let it sizzle and reduce for an extra few minutes. The wine will infuse the flavors and make this dish truly unforgettable. Stir occasionally and watch those flavors come alive!

5. Combine pasta and vegetables:

It's showtime!

1. Turn off the heat and take that cooked pasta, and throw it in with the fabulous sautéed vegetables in the skillet (fry pan).

2. Mix everything together gently, like a graceful dance, making sure the veggies and tomatoes are spread evenly throughout the pasta. Let them mingle and create a symphony of flavors.

6. Season and finish:

1. Drizzle that lemon juice over the pasta and veggies. Give it a sprinkle of salt, pepper, some fresh basil, and a handful of parmesan cheese, ensuring the dish is seasoned to perfection.

2. Mix it all again, like a professional chef in the making, ensuring every ingredient is a harmonious blend of flavors that will make your taste buds do the samba.

~ Serve garnished with some grated Parmesan cheese and fresh basil leaves for an extra pop of flavor and color.

And there you have it, my dears! our Lip-Smacking Spring Vegetable Pasta Primavera recipe, where Italian flair meets spring magic. This dish will leave you satisfied, the family begging for more, and your taste buds forever grateful. So grab that apron, unleash your inner chef, and get ready to slay the kitchen with this delightful twist on Italian fare!

Bon appétit bébé!