The sun is out, the birds are chirping, and the farmer’s market is officially open. In honor of spring, I made three colorful pasta dishes using seasonal produce. Also known as pasta primavera (“spring pasta” in Italian), these quick and health dinners are perfect for celebrating springtime.
#SpoonTip: Use not-so-common pasta shapes to liven it up.
Caprese Fusilli
- Prep Time:3 minutes
- Cook Time:15 minutes
- Total Time:18 minutes
- Servings:4
- Easy
- 1 pound fusilli long (or spaghetti)
- 3 tablespoon olive oil
- 2 garlic cloves, minced
- 3 cup cherry tomatoes, halved
- 1-1/4 cup small mozzarella balls
- Kosher salt and freshly ground pepper
- Fresh basil, torn
Ingredients
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Step 1
Cook pasta in a large pot of boiling salted water — follow the box instructions. Reserve 1/2 cup cooking liquid.
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Step 2
In a medium skillet heat 3 tablespoons olive oil over medium heat. Add minced garlic, and sauté until fragrant, about 2 minutes.
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Step 3
Add tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a sauce, about 4 minutes.
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Step 4
Add tomato sauce to pasta and toss to combine.
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Step 5
Add basil leaves, mozzarella, and reserved pasta water, 1/4 cup at a time until pasta is moist.
Rainbow Ricciolo
- Prep Time:5-10 minutes
- Cook Time:20 minutes
- Total Time:25-30 minutes
- Servings:4
- Easy
- 1 pound penne (or ricciolo pasta)
- 4 bell peppers (red, orange, yellow, green), thinly sliced
- 1 red onion, thinly sliced
- 2 garlic cloves
- 2 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper
Ingredients
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Step 1
Preheat oven to 425ºF. Place bell peppers, red onion, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
Roast until flesh is tender and skin is slightly burnt, about 15 minutes.
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Step 2
Cook pasta in a large pot of boiling salted water — follow the box instructions.
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Step 3
Toss the pasta with the peppers and onions. Season with salt and pepper. Sprinkle with Parmesan cheese and fresh basil.
Green Monster Barilotti
- Prep Time:5-10 minutes
- Cook Time:15 minutes
- Total Time:20-30 minutes
- Servings:4
- Easy
- 1 pound penne (or barilotti)
- 1 onion, chopped
- 2 jalapeño peppers, seeded and diced
- 2 zucchinis, sliced
- 1 cup chopped sugar snap peas
- 1 bunch asparagus, stalks diced, tips left whole
- 1/3 cup pesto, store-bought or homemade
- 1/2 cup grated Parmesan cheese
Ingredients
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Step 1
Cook pasta in a large pot of boiling salted water — follow the box instructions.
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Step 2
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Cook onions and jalapeño until soften, 5 minutes.
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Step 3
Increase heat to medium-high. Add zucchini and sugar snap peas, cook for 5 minutes. Add asparagus and cook until softened, about 5 more minutes.
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Step 4
Place pasta in a large bowl and stir in veggie mixture. Top with pesto and Parmesan.