Pasta Primavera Ⓥ
For 2 persons. Pasta Primavera with fresh summer vegetables such as courgette, broccoli, peas and cherry tomatoes. Seasoned with garlic, lemon and herbs. Light and colourful. Combine with the alcohol-free rosé from Kolonne Null .
Ingredients
- 200 grams linguine pasta
- 1 zucchini
- 1 broccoli
- 100 grams frozen peas
- 200 grams cherry tomatoes
- 3 cloves of garlic
- Juice and zest of 1 lemon
- A handful of fresh basil leaves
- A handful of fresh parsley
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: grated Parmesan cheese, for garnish
Preparation method
- Cook the linguine pasta according to the packet instructions in a large pot of boiling salted water until al dente. Drain and set aside.
- Preparing the Vegetables: Heat the olive oil in a large skillet or wok over medium heat.
- Add the finely chopped garlic and fry briefly until fragrant.
- Add the courgette, broccoli and frozen peas to the pan. Cook for 5-7 minutes, or until al dente.
- Adding the Cherry Tomatoes and Herbs: Add the halved cherry tomatoes to the pan and cook for 2-3 minutes, or until they just start to soften.
- Add the juice and zest of the lemon to the vegetables in the pan.
- Add the chopped basil and parsley to the pan and mix everything well
- Add the cooked linguine pasta to the pan with the vegetables and mix everything well.
- Season with salt and black pepper to taste. Add extra olive oil to coat the pasta if needed.
- Divide the Pasta Primavera among serving dishes.
- Garnish with grated Parmesan cheese and extra fresh herbs, if desired.
