Sort of like Mom’s chicken soup, recipes for homemade pasta primavera are as numerous and varied as the households in which they are cooked. It seems every cook has found her own personal spin to put on the meal, but the singularly most important element of the dish remains the same: a kaleidoscope of fresh, crisp, seasonal vegetables.
Though primavera – Italian for springtime – would seem to imply a seasonal cutoff on preparing this delicious and healthy meal, don’t be deterred from trying it out later in the year as well. While spring offers bright capsicums (sweet bell peppers of any color) and juicy, lycopene-rich tomatoes, summertime gardens abound with zucchini and potassium-laden eggplants, with the farmers’ markets of autumn offering low-calorie snap peas and crunchy carrots, a cup of which offers more than 600% of the recommended daily allowance of vitamin A.
Though primavera – Italian for springtime – would seem to imply a seasonal cutoff on preparing this delicious and healthy meal, don’t be deterred from trying it out later in the year as well. While spring offers bright capsicums (sweet bell peppers of any color) and juicy, lycopene-rich tomatoes, summertime gardens abound with zucchini and potassium-laden eggplants, with the farmers’ markets of autumn offering low-calorie snap peas and crunchy carrots, a cup of which offers more than 600% of the recommended daily allowance of vitamin A.
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