Pasta primavera is a dish combining pasta and lightly cooked vegetables along with some fresh herbs and spices. Despite its Italian-sounding name, the dish was actually invented by Ed Giobbi during his hunting trip to Nova Scotia. He brought the recipe to New York City and gave it to his friends Jean Vernges and Sirio Maccioni, who used it in their new restaurant named Le Cirque.
American Pasta Primavera
Course: MainCuisine: American, ItalianDifficulty: Medium4
servings15
minutes20
minutes300
kcal35
minutesPasta primavera is a dish combining pasta and lightly cooked vegetables along with some fresh herbs and spices. Despite its Italian-sounding name, the dish was actually invented by Ed Giobbi during his hunting trip to Nova Scotia. He brought the recipe to New York City and gave it to his friends Jean Vernges and Sirio Maccioni, who used it in their new restaurant named Le Cirque.
Ingredients
2 zucchini halved length-wise and sliced (half moons)
2 yellow squash halved length-wise and sliced (half moons)
2 to 3 carrots peeled and cut into short sticks
1 red bell pepper cored and sliced into thin sticks
1 yellow or orange bell pepper cored and sliced into thin sticks
1 red onion halved and sliced (half moons)
3 large garlic cloves minced
1 tbsp dried oregano more for later
1 ½ tsp fresh thyme more for later
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes halved
Zest of 1 large lemon
½ cup parmesan cheese more to your liking
Directions
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
