Pennette Primavera
Category: Pasta Dishes
Servings: 4
A vibrant, light, and flavorful pasta dish that celebrates the freshness of spring vegetables. This Pennette Primavera is made with a medley of seasonal ingredients, like tender fava beans, zucchinis, and juicy tomatoes, all perfectly complemented by the aromatic touch of red Tropea onions and fresh parsley. It’s the ultimate dish for those who crave a balance of simplicity and taste, and it’s easy to make too!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pennette Rigate | 350g |
| Fava Beans | 800g |
| Zucchini | 300g |
| Ripe Tomatoes | 300g |
| Red Tropea Onions | 200g |
| Carrots | 150g |
| Fresh Parsley | to taste |
| Extra Virgin Olive Oil | 20g |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
-
Prepare the Fava Beans
Begin by preparing the fava beans: peel them from their pods and set them aside. You’ll need approximately 570g of shelled beans. -
Boil the Pasta
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the Pennette Rigate to cook. Remember, you’ll need to cook them al dente, so keep an eye on the time. -
Chop the Vegetables
While the pasta is cooking, wash and prepare the vegetables. Carrots need to be peeled and cut into thin rounds. Zucchini should be washed, trimmed, and sliced into thin rounds. For the tomatoes, wash them and cut them in half. Finally, finely chop the red Tropea onions and set them aside. -
Sauté the Onions
In a large skillet or pan, heat the extra virgin olive oil over medium heat. Once hot, add the chopped red onions and sauté them until they soften and become translucent. Add a splash of pasta water to help soften them further and prevent burning. -
Cook the Vegetables
Add the carrots and zucchini to the pan and sauté for a few minutes, allowing them to soften and absorb the flavors. Then, add the tomatoes and fava beans. Season with salt and black pepper to taste. Stir everything together, and let the vegetables cook down until they are tender and the tomatoes release their juices. -
Combine Pasta and Vegetables
When the pasta is al dente, drain it, reserving some of the cooking water. Immediately add the pasta to the skillet with the sautéed vegetables, and toss everything together. If necessary, add a little pasta water to help create a sauce and allow the flavors to combine. -
Garnish and Serve
Just before serving, sprinkle freshly chopped parsley over the dish for a burst of color and flavor. Serve the Pennette Primavera immediately, hot and fresh from the pan!
Enjoy this delightful, healthy, and colorful dish that embodies the flavors of spring, perfect for a light lunch or dinner with family and friends!
