Pasta Primavera
=============== 2020-08-26

Comment: The choice of vegetable is what you will have, find or like. I like to add a little tomato sauce on the side for color and taste. Look at this recipe: tomato sauce recipe. When preparing the vegetables in the pan, do not cook them fully at each step as they will continue cooking for each subsequent step. Do not skimp on the onion and garlic, these are 80% of the taste. When cutting the onion in strips, I first cut the 1/2 onions in half sidewise so as to get not too long strips.

4 servings


400 g pasta (mezze maniche rigate or mezze penne rigate or possibly fusilly)
500 g cherry tomatoes, preferably also yellow for color)
1 large oignon
4 cloves garlic
1 broccoli
1 small zucchini
corn kernels, from 2 fresh ears corn (opt)
1 teaspoon "herbes de provence" or at least thyme or oregano
1/2 teaspoon pepper flakes (opt)
basil or parsley
Parmigiano Reggiano
S + P


Cut the cherry tomatoes in halves or quarters depending on size
Cut the onion in strips
Finely chop the garlic (or grate it later in the pan)
Collect the florets from the broccoli
Remove the seeds from the zucchini and dice it
Chop the basil or parsley


In a small pot, make and simmer the tomato sauce if using.

Start the water for the pasta and when boiling, cook them for the required amount of time (do not start too early if you stove heats up quickly).

Blanch the broccoli in boiling salt water for 3 to 5 mn. Throw away the water, pass under cold water, drain, reserve.

EVOO in a large enough pan. When hot, sweat the oignon with a little salt a few minutes (they will cook more as we go along). Add the garlic, cook 2 more minutes. Add the herbes de Provence and the cherry tomatoes and cook a few more minutes (they will cook more as we go along). Add the zucchini and the corn and continue cooking, covered now, for a few minutes until the zucchini is nearly cooked.

Add the broccoli and warm them up another 3 to 5 mn covered, stirring a few times.

When the pasta is cooked, drain well. Add the basil or parsley and the vegetable mix. Mix well and serve with grated Parmigiano Reggiano and the tomato sauce if using.