Primavera Season Awaits

Primavera "Spring" is near...the weather is warming and the sun is shining, it is only a matter of time until we are in the spring season. It is only a matter of time until everyone around us is getting spring fever, some may already have it now with it being the beginning of March currently. 

Spring time means the need to try out some new recipes to celebrate the winter season coming to an end. What better dish to make than Primavera Pasta or Spring Pasta that incorporates all the lovely spring vegetables such as asparagus, broccoli, spinach, and many others.

Primavera Pasta

Ingredients:

• 8 ounces spaghetti
• 2 portabella mushrooms
• 1/2 pound (1/2 bunch) asparagus
• 1 bunch broccolini (or 2 cups broccoli florets, with stems kept as long as possible)
• 3 cups spinach leaves, roughly chopped (or 3 ounces baby spinach)
• 4 garlic cloves
• 2 cups frozen peas (10 ounces)
• 1 tablespoon soy sauce (or liquid aminos)
• 4 tablespoons olive oil, divided, plus more for drizzling
• 1/2 teaspoon onion powder
• 2 teaspoons dried oregano
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice, plus lemon zest to garnish

Directions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
2. Chop the vegetables: Meanwhile, thinly slice the portobello mushroom caps (remove the stems). Chop off the tough end of the asparagus. Slice in half lengthwise so that each stalk forms 2 long thin stalks (doesn’t have to be perfect). Then slice them in half crosswise. Slice off the thick ends of the broccolini and keep the large florets (if using broccoli, cut the broccoli into medium small florets, keeping the stem as long as possible). Wash and roughly chop the spinach, removing any long stems (skip this if using packaged baby spinach). Mince the garlic.
3. Cook the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and saute for 2 minutes. Add the soy sauce and saute for 1 minute, stirring constantly. Add the broccolini and asparagus and cook for 3 minutes, stirring often. Add the spinach and cook for 1 minute, stirring constantly until wilted. Add the frozen peas and saute for 1 minute. Add the minced garlic and saute for 1 minute. (You could also consider adding a pinch of red pepper flakes at this point!)
4. Add olive oil to pasta: Once the pasta is cooked and drained, drizzle it with olive oil.
5. Add final flavorings and serve: In a small bowl stir together the remaining 2 tablespoons olive oil and the onion powder, dried oregano, Dijon mustard, and lemon juice. After the vegetables are done, stir in the pasta and toss so the vegetables are evenly distributed, then pour the olive oil and spice mixture on the pasta and stir to combine. Taste and add additional salt if necessary (or serve with salt). Serve immediately garnished with lemon zest.

Mix up the vegetables to what ever you have in your fridge (tomatoes, carrots, zucchini, etc.) in order to save you time and money...this recipe is very flexible when it comes to its creation. As long as you work in include your vegetables into your diet throughout your day that is all that matters.

This recipe is written as a vegan recipe but adding chicken or beans to the recipe will certainly add to the protein content of the recipe. 

Happy Spring

-AV

Sources: 

https://www.acouplecooks.com/vegan-pasta-primavera/