Pasta primavera

This pasta dish is very simple… but delicious.

In fact, it is just some sautéed veggies… but when we have fresh seasonal vegetables collected from nearby farm fields, their taste is so good that we don’t need much to have an excellent dish. Here, the motto “less is more” is applicable.

Sometimes I add shallots, tender peas… if in the market they say “buy me” 😀

On another hand, nowadays we find in supermarkets a huge variety of pasta: spelt, kamut, pulses… Today I tried a new one: buckwheat pasta, it’s very good. I recommend it 😉

For 1 person:

70 gr. of pasta (raw weight)(*)

6 wild green asparagus

½ fennel

1 carrot

4 or 5 cherry tomatoes

1 tablespoon extra virgin olive oil

salt, black pepper

parmesan cheese slices

(*) The whole grains (rice, pasta, bread…) satisfy our appetite much more than their refined version, not to mention all the vitamins, minerals and fibre, which they provide.
Try something: cook 80 gr. of “white” pasta for your lunch once, and another day cook just 60 gr. of whole pasta. You will see when you eat whole pasta you won’t feel hungry all afternoon long.


Boil the pasta in salted water and cook it “al dente”  (Important: don’t cook it too much, because very soft pasta has a high glycemic index so it’s fattening).

Drain it and rinse it with cold water. Put it aside.

Peel the carrot and cut it lengthwise into fine slices (with the peeler it’s easy).

Peel the asparagus from the middle to the end. Cut them in 3 or 4 pieces.

Cut the fennel in fine slices (a mandolin will be very helpful but be careful with your fingers!!)

Put olive oil in a pan and add the vegetables in this order: asparagus, fennel, carrots and cherry tomatoes. Add salt and pepper and sauté at high heat for 3 min. (The veggies will be crunchy and with a tasty “grill” flavour).

Add the pasta and sauté all together for 1 min. more.

Serve it with a drizzle of olive oil, black pepper and freshly sliced Parmesan cheese.

Ready to eat!

This pasta dish with vegetables is appetizing both warm and at room temperature (as a salad).

As we have rinsed the pasta, it won’t go soft so it’s a tupper-friendly option to bring to work or to a picnic… 😉


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