Pasta primavera

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Pasta primavera is an Italian dish that consists of pasta and fresh vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Refreshing and low in fat, pasta primavera is usually highlighted by light flavors, aromatic spices and bright colors ('primavera' meaning the season of spring). Classic primavera is supported by the 'classic' Italian soffritto of garlic, olive oil, and Parmesan cheese. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.

Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of spaghetti such as fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.

Since Primavera means spring the vegetable choices should be the crisp new vegetables of spring.