Put Some Primavera in Your Pasta

Recipes

Apr 15

Dried herbs from master forager Beatrice Calia’s table, are great to use in a sugo like that of pasta primavera.

With spring upon us, we’ve been enouraging you to enjoy the fresh outdoors with our recent series about wild food forager Beatrice Calia in Italy. We have learned about her work, interviewed her about foraging for the kitchen, shared her recipe for using foraged nettles to make a delicious green pasta, and documented her favorite herbs and plants in a handy glossary.

Soon it will be time to pick fresh vegetables from our backyards and farmers markets. We’re a step ahead to get you ready to prepare a delicious dish from the bounty that will be arriving later this spring and this summer. One of the first dishes that came to mind is a perfect pasta for vegetarian night, or Pasta Primavera. Let’s explore how to make a great pasta primavera and what wine will pair the best with it below!

Pasta Primavera: Add a Healthy Spring to Your Step

Primavera in Italian translates to ‘spring’ but literally means the first splendor. It’s a wakening of new life, giving energy to the earth and our souls. Pasta primavera got its name as an inspiration from the bounty that nature provides, especially with regards to vegetables, and herbs too, that are readily available in the spring, and into summer as well, where you can find the most traditional vegetables used for this vegetarian sugo (aka pasta sauce).

However, don’t think that just because of the name this dish is limited to be served only in the springtime… Because pasta primavera is a light and healthful dish, it is ideal for any warm weather, even into the summer where maybe vegetables can change a little for some extra variation.

A plate of pasta primavera, ready to enjoy with a glass of white wine like sauvignon blanc.

Originally, some pasta primavera recipes in America make use of butter, milk, cream, and/or a sort of alfredo style sauce. However, in Italy and an authentic Italian restaurant olive oil is used in the place of butter, and starchy pasta water and grated parmesan is used to make a creamy sort of sauce in place of milk or cream for a lighter and more ‘healthy’ version.

Pasta primavera with vegetables is a great way to not only practice kitchen experimentation, but also make sure you get your daily dose of veggies in. As it is basically a vegetarian ragu, it can be altered to your preferences by using different kinds of pasta and vegetables, in fact, by using olive oil and non-egg based pasta, you can call this pasta primavera vegan. While you can experiment with several pasta varieties, such as spaghetti, fusili, bow-ties, or fettuccine, we recommend trying to make your own at home with one of our previous homemade pasta recipes like the super fine Piedmontese Tajarin, the fettucine like Lasangette, or the foraged Green Nettle Pasta.

We do have to say, our favorite part of this recipe is its versatility. There are so many ways to make it delicious… all depending on what vegetables are your favorites, that you have in your garden, or find fresh at the farmer’s market. In our recipe below, we recommend starting with a base of onions, garlic, and various herbs, then mix and match the vegetables as needed and desired. Our Vero Chef Jacqueline Mitchell says ‘You can really use any vegetables you want; my favorites are carrots, bell peppers, asparagus, and zucchini. I also really like to add my cherry tomatoes at the very end, right before serving. This keeps them fresh and crunchy. Regarding vegetable selection, if you want, you can think about aestetics and your plating by choosing a variety of colored vegetables, like making sure to have one orange (like carrots), one red (like tomatoes), one green (like zucchini), and one yellow (like a yellow bell pepper). This creates a brightly colored dish that is sure to catch anyone’s eye!’

Sauvignon blanc grapes from the Austrian vineyards of Michi Lorenz.

Time for Pairing Wine and Food

So… You’re getting ready to sit down and enjoy your meal… but what to put in your glass? There are several ways you could go with food and wine pairings like this. We recommend picking out a sauvignon blanc white wine.

Why sauvignon blanc? We have previously taken a deep dive into this unique white wine grape, including why it pairs great with food, as the fresh vegetables in the dish are complemented by the wine's crisp acidity and citrus notes, and the wine’s herbaceous characteristics can create a delightful food pairing.

To go with your pasta primavera, Vero has several wines to try out and, like with your experimentation finding your favorite version of the dish, find your favorite food pairing with Sauvignon blanc. We have Sauvignon blanc wines from not just one, but from three wineries in three different countries! We can start from Vigna Petrussa in north eastern Italy in Friuli Venezia Giulia with their elegant sauvignon blanc.

In the Czech Republic, Thaya in South Moravia crafts a sauvignon blanc wine that is really intriguing, from it’s coffee roasting notes in the bouquet to the poblano chilis and grapfruit pith on the palate. Aged in oak and fermented with native yeasts, this natural wine adds more body and fullness to the pairing, better when using richer vegetables like asparagus in your pasta primavera.

For our third and final winery, we find Michi Lorenz in the South Styria region of Austria. This area, also known as the Südsteiermark, is reknowned for having some of the best sauvignon blancs in the world, so no wonder winemaker Michi makes three different iterations of this white wine! In his Klassik you find a, well as the name suggests, classic green and fruity white wine. Fresh and citrusy, this natural wine is great start to tasting Michi’s wines. Moving on to Schist Happens (named for the limestone soil where the vines grow), we find a natural wine with many more mineral characteristics and is truly singular in as of it is an artful blend of different harvests, years, and sauvignon blanc wines. Lastly from Michi, we have his Halo Orange Wine, a sauvignon blanc with extended lee contact. The native yeast fermentation here comes out with a lovely nose and ‘meaty’ wine that is a mandarin orange color.

So, pick your sauvignon blanc (or choose our Sauvignon Blanc Explorer Set and compare and contrast several with shipping included for your entire order!), and order wine online from our VeroShop.

As well, check out this Wednesday April 19th at 3pm ET / 12pm PT our virtual VeroTalk with sauvignon blanc winemaker Michi Lorenz! Check out the event page for all the information, and maybe make a plate of pasta primavera to enjoy while sipping some sauvignon blanc along with Michi.

Pasta Primavera - Spring and Summertime Pasta

Cooking and Prep Time: 1 Hour
Portions: Approx. 2-4 portions

Ingredients:
1 Onion, chopped or thinly sliced
1 Garlic clove, chopped
5-6 leaves fresh Basil, chopped
Dash Oregano
Salt/Pepper, to taste

Pick any combination of vegetables from the
following (we recommend at least three: 1 red, 1
green, and 1 yellow/orange):
1-2 Zucchini, deseeded and cubed
1/2 bunch Asparagus, tips whole & stalks in rounds
1 cup Broccoli Florets
1/2 cup Peas
1/2 cup Chopped Spinach
1 Bell Pepper (any color), cubed
1 large Tomato or 1 cup cherry tomatoes, cubed or
halved
1-2 Yellow Summer Squash, deseeded, cubed
2-3 Carrots, peeled and cubed

To Serve:
Tajarin, Lasangette, or Green Nettle Pasta
Grated Parmesan, if desired
Extra Virgin Olive Oil (Febo, Aurinia, or Caletra)

Download the Recipe

Procedure:
1. Start by selecting and prepping your chosen vegetables. Set them aside and begin to gently sauté the onions until translucent and soft. Add the chopped garlic and when soft, but not browned. Then, begin to add your selected vegetables. Depending on your selection your order may vary, but start first with the ‘hardest’ vegetables like carrots, and add progressively ‘softer’ vegetables, arriving at the zucchini and summer squash towards the end. Keep any tomato cubes or cherry tomatoes for last, or even the very end just before serving.

2. While your vegetables cook, bring a pot of salted water to a boil, and cook your pasta of choice as necessary. When draining, keep the liquid to help make a creamy primavera sauce. Mix some olive oil into your pasta so it doesn’t stick together and set aside.

3. When your vegetables are almost cooked to your preference (we prefer starting to soften, but still have a little crunch to them so they are not mushy), begin to add a few spoons of pasta water, stirring constantly until the vegetables are cooked. Add your basil, oregano if desired, and salt and pepper to your taste. If you kept your tomatoes aside for the very end, add them now.

4. Lastly, add in your pasta to the vegetables and stir well to mix it all together. Serve with grated parmesan and a drizzle of extra virgin olive oil on top and pair with a glass of fresh sauvignon blanc.