Pasta Primavera

This is a new favourite of mine! Delicious, healthy and quick to make! But not only that, the thing I like most about pasta primavera is you can use whatever spring vegetable you fancy most - no strict guidelines....Ok, I know it's not spring right now but these vegetables are actually available year 'round, so whatever. He he!

Many of you might already know that the word 'primavera' means spring, so really we should use spring vegetables otherwise it would have to be called something else (like pasta 'inverno' - winter pasta...hey! that's a great idea!! I might work with this idea...I'll keep you posted on it)

Although this pasta has an Italian name (and it is PASTA after all), it is not actually and Italian dish. This is an an Italian-American dish. Who knew!?

Anyway, back to the matter at hand.... Pasta Primavery, yes, super delicious, simple, healthy, excellent when you're hungry but don't want a heavy meal.

(Feeds 2 people)

300g short pasta (such as fusilli, penne, rigatoni)

1/2 a small courgette - julienne

3/4 cup muchrooms - sliced

1/2 a small carrot - julienne

1/2 red, orange or yellow bell pepper - julienne

1 cups broccoli florets

3 spring onions - sliced diagonally

1 clove garlic - crushed

3 tbsp olive oil

2 tbsp each of fresh basil and parsley - chopped (or 1/2 tbsp each of dried)

1/2 tbsp dried oregano

salt and pepper to taste

Instructions:
- Cook pasta al dente in salted water
- In the mean time heat half the olive oil in a pan, add broccoli and carrots. Heat through for about 1 minute then add all remaining ingredients. Cook on medium heat for about 3-5 minutes.
- Toss the pasta in the pan with all the vegetables and the remaining olive oil

This tastes delicious as is but you can also 'luxury' it up a bit and serve with some parmesan shavings and an added sprinkle of chopped fresh basil


This will be my entry for this week's Presto Pasta Nights, hosted by the founder herself, Ruth Daniel's from Once Upon a Feast!