Mezze Maniche Primavera
17/11/2023Mezze Maniche Primavera is a fresh and colorful dish, ideal for the warm season when you desire something light yet flavorful. Here is the recipe to prepare them:
Ingredients
- 350 g of mezze maniche (or any short pasta of your choice)
- 100 g of fresh or frozen peas
- 2 medium zucchini
- 10 cherry tomatoes
- 1 carrot
- 1 stalk of celery
- 1 fresh spring onion
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated parmesan or parmesan (optional)
Preparation
- Start by cleaning and cutting the vegetables: thinly slice the spring onion, cut the zucchini into rounds or half-moons, the cherry tomatoes in half, the carrot, and celery into small cubes.
- In a large pan, heat the oil and sauté the spring onion until it becomes translucent.
- Add the peas, carrot, and celery, and cook for about 5 minutes over medium heat.
- Put the zucchini in the pan and continue cooking for another 5 minutes, stirring often.
- Finally, add the cherry tomatoes, salt, pepper, and cook for another 2-3 minutes, so that the flavors mix well but the vegetables remain crunchy.
- Meanwhile, cook the mezze maniche in plenty of salted water following the package instructions for al dente cooking.
- Drain the pasta and pour it into the pan with the vegetables, increasing the flame to toss everything together for about a minute.
- Serve immediately, garnishing with fresh basil leaves and, if desired, a sprinkling of grated parmesan or parmesan.
You’ll notice I haven’t added any unlisted ingredients. If you would like an “Italianized” suggestion, you might enrich the dish with some shavings of salted ricotta or a touch of pesto for an additional note of freshness.