Primavera Sauce really lends itself to experimentation
Primavera sauce is wonderfully variable.
You can use the vegetables that suit your personal taste or are in season at the time.
Whatever you use, you will always end up with the wonderful tastes of spring – primavera.
This is a basic recipe but you can feel free to use your favourite vegetables.
Ingredients for Primavera Sauce
600g (1lb5oz) zucchini (corgettes)
3 inner stalks of celery
2 carrots
3 spring onions (scallion – eschallot)
1 can (440g – 1lb) crushed tomatoes
1 tablespoon concentrated tomato paste
¾ cup milk
¼ cup shredded basil leaves
¼ cup finely chopped parsley
pinch died chilli flakes
½ teaspoon garlic
¼ cup olive oil
500g (1lb) fettuccine or spaghetti
{other vegetables you can use in this recipe – broccoli – cauliflower – eggfruit – peas – beans – snow peas }
To make the Primavera Sauce
Wash and trim zucchini, quarter lengthwise and dice them.
Dice carrot, celery and spring onions.
Heat olive oil in large frypan, add chilli flakes and garlic.
Stir and immediately add spring onion, carrot and celery.
Cook for 4-5 minutes and then add zucchini.
Mix well and stir in canned tomato mix, tomato paste and milk.
Reduce heat to low and simmer for about 12-15 minutes.
Check seasoning and raise heat, if necessary, to reduce (thicken) sauce.
Once it is at the thickness you like, stir in the basil and parsley.
Whilst sauce is reducing, cook pasta (the Spaghetti or Fettucine) as outlined in the section on cooking Pasta and strain.
Toss pasta through sauce and serve with a garden salad, crusty bread and grated parmesan cheese on the side.
Serves 6 (and I'd be surprised if any of them didn't find this Pasta with Primavera Sauce an absolutely delicious treat)
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