Oddly enough, this recipe is loved by all. Neighborhood children would flock to my house when news spread of this for dinner.
I’ve never quite understood why it is called primavera, given that it doesn’t contain what are considered spring vegetables around here. But I found the recipe many, many years ago, and don’t remember how closely my rendition resembles the original.
It can easy be altered to use whatever vegetables are available. Although having one vegetable that roughly mashes to combine with the fats to make a sauce is vital. I’ve never understood pasta recipes with no sauce-like component, where’s the moisture?
- 4 cups broccoli florets or cauliflower, cut small
- 2 cups carrots, cut into chunks
- 2 cups zucchini, cut into chunks
- 1 red bell pepper, cut into strips
- 4 cloves garlic, grated
- 1 Tbsp. basil
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 lb. fettucine
- 1 cup parmesan
Steam the vegetables in a large steamer, layered in the above order, grated garlic and basil on top.
Boil salted water (this is your only chance to season the interior of the pasta) for pasta, cook until done.
I start both pots at the same time. My steamer pot is slightly smaller than my pasta pot, so the vegetables are done shortly before the pasta is.
When the vegetables are sufficiently cooked, pour into a large bowl. Carefully, use a fork to mash just the broccoli. Combine vegetables with half of the fats and parmesan. Season with salt and pepper (seasonings should always be layered).
Top with cooked pasta, remaining fats and cheese. Stir to combine. Check seasonings and correct, if necessary.
Serve with additional parmesan.