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Pasta primavera
From Wikipedia, the free encyclopedia
Pasta primavera is an Italian dish that usually consists of pasta with red tomato sauce and fresh vegetables. A meat such as chicken, sausage or shrimp can be added if desired, but the focus of primavera is the vegetables themselves. Any array desired can be added, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers. Refreshing and low in fat, pasta primavera is usually highlighted by light flavors, aromatic spices and bright colors ('primavera' meaning spring, the season). Classic primavera is supported by the 'classic' Italian mirepoix of garlic, olive oil, and Parmesan cheese. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.
Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of spaghetti such as fettuccine, vegetables should be sliced in thin strips to match the texture of the noodles.