Mediterranean Pasta Primavera
Try this Mediterranean Pasta Primavera recipe, or contribute your own.
Try this Mediterranean Pasta Primavera recipe, or contribute your own.
- 1 cup onion diced
- juice from 1/2 a lemon
- lemon wedges for garnish
- 2 tablespoons good quality extra virgin olive oil
- 2 teaspoons dry oregano
- 2-3 medium leeks white only cleaned of sand cut into large chunks (about 1 1/4 cups)
- 12 ounces parsnips peeled and cut on the bias about a half i
- 1/4 ound fresh green beans trimmed and cut in half
- 4 garlic cloves minced (2 tablespoons)
- 2 15- ounce cans diced tomatoes with juice
- 1/4 up fresh parsley chopped plus additional for garnish
- 1 14- ounce can of artichoke hearts drained and quartered
- 12 ounces dry pasta of your choice (we used cellentani)
- 4 ounces feta cheese crumbled plus more for garnish
- additional good quality extra virgin olive oil for garnish
- Carbohydrate 3.81643866275761 g
- Cholesterol 16.8207170393333 mg
- Fat 4.08268567705068 g
- Fiber 0.611666676783196 g
- Protein 3.03052815493228 g
- Saturated Fat 2.84481314833268 g
- Serving Size 1 1 -8 serving (163g)
- Sodium 212.076285197232 mg
- Sugar 3.20477198597441 g
- Trans Fat 0.224776439135237 g
- Calories 63 calories
Step-by-step
- Have a large pot of hot water standing by to cook pasta towards end of recipe.
- In a very large non-stick sauté pan or skillet, heat oil over medium high and add leeks, onions and parsnips and cook for five minutes, stirring and turning often (the parsnips start to brown and become caramelized).
- Add green beans and cook for four more minutes, again turning often.
- Add garlic and oregano and cook for one more minute.
- Add lemon juice to deglaze just for a few seconds.
- Add the two cans of diced tomatoes, cover, reduce to a simmer and cook for 5-10 minutes until beans are almost cooked.
- Add parsley and artichokes and hold on low covered while you cook the pasta.
- Cook pasta in boiling water until almost tender. Drain and add back to pan then pour sauce over pasta.
- Heat over medium high to absorb some of the liquid and blend the flavors.
- Add the 4 ounces crumbled feta cheese, toss and serve.
- As you serve each portion, top with additional feta, additional chopped parsley and then drizzle a little olive oil over the tops.
- Serve with a lemon wedge which then gets squeezed over top by the dinner guest.
Mediterranean Pasta Primavera: A Burst of Sunshine on Your Plate
As a busy working mom, finding time to cook a healthy and delicious meal can often feel like a Herculean task. Between school runs, meetings, and the never-ending to-do list, a quick, nutritious, and satisfying dinner is always a welcome sight. That's why I've fallen head over heels for this Mediterranean Pasta Primavera. It’s a vibrant dish packed with fresh vegetables, bursting with flavour, and surprisingly easy to whip up even on a weeknight.
The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are needed. It’s a perfect example of how a few well-chosen ingredients can create a culinary masterpiece. The combination of leeks, onions, parsnips, green beans, garlic, and oregano forms a harmonious base, enhanced by the tangy zest of lemon and the juicy sweetness of diced tomatoes. The creamy texture of crumbled feta cheese adds a delightful richness that perfectly complements the fresh vegetables and pasta.
I love the versatility of this dish. Feel free to adjust it to your liking. Add other vegetables you enjoy, like zucchini, bell peppers, or cherry tomatoes. Experiment with different types of pasta – whole wheat, gluten-free, or even a fun pasta shape. The possibilities are endless! This dish is a great way to use up leftover vegetables, too; just chop them up and add them to the pan. The secret to a really successful Primavera is to make sure your vegetables are cooked al dente – just tender-crisp. Overcooked vegetables will lose their vibrant color and flavor, and no one wants that.
This Mediterranean Pasta Primavera is more than just a meal; it’s an experience. The vibrant colors and fresh flavours transport you to a sun-drenched Mediterranean coast, even if you're just sitting at your kitchen table. It's a dish that nourishes not just your body but your soul. Its simplicity belies the depth of flavor, making it a winner in my book. I serve this with a simple side salad and a glass of crisp white wine for a complete and satisfying dinner. It's a meal that the whole family loves and it's one that I make again and again.
The recipe is straightforward enough for a beginner cook, yet elegant enough to impress even the most discerning palate. The most time-consuming part is chopping the vegetables, but even that is manageable. I often chop the vegetables ahead of time and store them in airtight containers in the refrigerator, making weeknight cooking a breeze. The final result is a beautiful, fragrant, and flavorful pasta dish that's both satisfying and healthy.
Don't be afraid to experiment with different herbs and spices. A sprinkle of red pepper flakes can add a touch of heat, while a pinch of nutmeg can add a warm, comforting note. The possibilities are endless! I encourage you to make this recipe your own by adding your own personal touches and creative flair. The beauty of cooking is that it is a journey of discovery, and this recipe is a perfect starting point for that culinary adventure. So, gather your ingredients, put on some music, and get ready to create a delicious Mediterranean escape right in your own kitchen.
I hope you enjoy this recipe as much as I do. It's become a staple in my home, a testament to its deliciousness and ease of preparation. It's perfect for a weeknight dinner, a weekend brunch, or even a casual gathering with friends and family. It’s always a crowd-pleaser, and its vibrant colours and fresh flavours are sure to brighten up any table.
So, go ahead and try this recipe. I'm confident that you'll love it. Let me know how it turns out in the comments below. Happy cooking!
