Pennette primavera

Pennette primavera is a colorful and tasty dish, perfect for the beautiful season, when there is an abundance of fresh vegetables. Here is an Italian version of the dish that I hope you will like.

Ingredients

• 320 g of pennette
• 100 g of asparagus
• 100 g of fresh or frozen peas
• 2 carrots
• 1 zucchini
• 1 spring onion
• 100 g of fresh or frozen broad beans
• 150 g of cherry tomatoes
• Extra virgin olive oil
• Salt
• Pepper
• Grated Parmesan cheese
• Fresh basil (optional)

Preparation

1. Clean and cut the asparagus by removing the harder part of the stalk, then cut into small pieces. Peel the carrots and cut them into julienne strips. Cut the zucchini into cubes and the cherry tomatoes in half.

2. Finely chop the spring onion and sauté it in a pan with a drizzle of extra virgin olive oil. Add the carrots and let them cook for a few minutes.

3. Add the asparagus, zucchini, broad beans, and peas, season with salt and pepper, and cook until the vegetables are tender but still crisp.

4. Meanwhile, cook the pennette in plenty of salted water following the cooking times indicated on the package to get an al dente texture.

5. Drain the pennette and add them to the pan with the vegetables, add the cherry tomatoes and toss everything together for a minute.

6. Serve the pennette primavera hot, sprinkling them with grated Parmesan cheese and, if you like, some fresh basil leaves to further enhance the flavor.

Trivia

This dish owes its name to the variety of seasonal vegetables that evoke the colors and flavors of spring. It’s a delicious way to increase vegetable consumption in an appetizing and diverse manner.