Primavera pasta with marinara sauce
4 servings
20 minutes
Pasta Primavera with Marinara sauce is a true ode to spring in Italian cuisine. Inspired by the sunny warmth and freshness of seasonal vegetables, this recipe combines vibrant shades of carrots, zucchini, eggplant, and sweet peppers with rich Marinara tomato sauce. The dish originated in America in the 20th century when Italian immigrants adapted their culinary traditions by adding more fresh vegetables. Fusilli, which perfectly holds the sauce, is complemented by Parmesan and fresh basil, creating a balance of flavors: the juiciness of tomatoes, the aroma of herbs, and the softness of pasta. Suitable for a light dinner, it can be served with a glass of white wine or fresh bread. This dish symbolizes joy, warmth, and simplicity in Italian cuisine—ideal for those who appreciate rich flavor compositions and ease of preparation.
1
Fry the chopped vegetables in vegetable oil.
- Carrot: 1 piece
- Zucchini: 1 piece
- Eggplant: 0.5 piece
- Bell pepper: 1 piece
- Sweet red onion: 0.5 head
- Olive oil: 3 tablespoons
2
While the vegetables are frying, boil the pasta in salted water.
- Fusilli: 200 g
- Salt: to taste
3
Add tomato sauce to the vegetables (you can add more water). Season with dry Italian herbs to taste. Salt and pepper to taste.
- Marinara sauce: 0.3 glass
- Italian herb blend: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Once the pasta is ready, drain the water, leaving a couple of tablespoons of the cooking water for the sauce, and add it directly to the pan with the vegetables. Add halved cherry tomatoes.
- Cherry tomatoes: 400 g
5
Serve with grated parmesan and chopped fresh basil.
- Grated Parmesan cheese: to taste
