Grandma’s Pasta Primavera – simple to prepare and full of vibrant flavors, it’s ideal for a quick weeknight dinner or a special family gathering. Serve it with freshly grated Parmesan and basil leaves for a finishing touch that makes it irresistible!
Ingredients:
- 1 carrot, peeled and cut into thin strips (lengthwise) or pieces
- 1 medium zucchini, cut into strips or pieces
- 1/2 small eggplant, chopped
- 1/2 red onion, finely chopped
- 1/2 bell pepper (any color), sliced into strips
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon basil or your favorite herb
- A pinch of Vegeta seasoning
- A few tablespoons of tomato sauce
- 200 g cherry tomatoes, halved
- 400 g pasta
- Grated Parmesan cheese (optional)
Preparation:
Fill a large pot with water, bring it to a boil, add salt, and then cook the pasta. While waiting for the water to boil, heat the olive oil in a large skillet over medium heat. Sauté the red onion and garlic, then add the vegetables and stir to coat them with the oil. Cook for about 10 minutes, stirring occasionally, until the vegetables are slightly tender. Turn off the heat but leave the skillet on the stove.
As the vegetables cook, add the pasta to the boiling water, following the package instructions.
The pasta should be ready shortly after the vegetables are cooked. Add a few tablespoons of tomato sauce to the skillet with the vegetables, along with a splash of water to thin it out. Season with all the spices listed in the ingredients. When the pasta is cooked “al dente,” drain it and transfer it directly to the skillet with the vegetables. Taste and adjust the seasoning if necessary, adding more tomato sauce if desired.
Gently fold in the cherry tomatoes and stir carefully. Serve with freshly grated Parmesan cheese and basil leaves.
