Recipe
Pasta Primavera with Sundried Tomatoes and Caper Berries
This pasta primavera recipe is made with al dente veggies and pasta tossed in olive oil, lemon, garlic, and sundried tomatoes. It’s easy and delicious!
Overview
This delicious pasta comes together quickly once you have your ingredients prepped and ready. It can easily be made dairy-free and vegan by either omitting the parmesan at the end or swapping it out for vegan parm.
Ingredients
½ lb. spaghetti
6-10 cloves garlic minced
½ cup sundried tomatoes in oil, roughly chopped
12 cherry or grape tomatoes, halved
¼ cup olive oil
1 lemon, zested and juiced
1 med. onion, ¼” dice
4-6 oz chopped fresh spinach
1 med. zucchini, halved & diced
Parmesan Reggiano, finely grated
caper berries or olives to garnish
Instructions
Step 1
Bring a large pot of water to boil over high heat. Salt it until it tastes like the sea. Add the pasta and cook until al dente (about 7 minutes for dry pasta).
Step 2
While the pasta is cooking, prep the veggies.
Step 3
Drain the pasta, reserving a cup of the pasta water. Set both aside.
Step 4
Heat a large, heavy-bottomed skilled over medium heat. Add the olive oil and the sundried tomatoes. Add the onion and sauté for 4-5 minutes.
Step 5
Add the zucchini, season to taste with salt and pepper, and sauté for 3-4 minutes. Be careful not to overcook.
Step 6
Add the garlic and sauté for another minute.
Step 7
Add the tomatoes, the pasta, the lemon juice and zest, and the pasta water. Season with cracked black pepper and red pepper flakes. Then turn the pasta with tongs (or lift and turn with two spoons) to incorporate everything.
Step 8
Once everything is nicely together and hot, add the spinach and continue to turn with tongs to incorporate the spinach. When the spinach begins to wilt, turn off the heat and continue turning it until the spinach is well integrated.
Step 9
Plate and finish with grated parmesan and caper berries.
Pasta Primavera with Sundried Tomatoes and Caper Berries
Equipment
- microplane for grating parmesan
- large, deep skillet
Ingredients
- 1/2 lb. spaghetti
- 1/2 cup sundried tomatoes packed in oil
- 1/4 cup extra virgin olive oil
- 1 med. onion 1/4" dice
- 1 med zucchini halved lengthwise & sliced
- 6-10 cloves garlic minced
- 12 cherry or grape tomatoes halved
- 1 lemon zested and juiced
- 4-6 oz fresh spinach
- Parmesan Reggiano finely grated
- caper berries or olives to garnish
Instructions
- Bring a large pot of waterto boil over high heat. Salt it until it tastes like the sea. Add the pasta andcook until al dente (about 7 minutes).
- While the pasta is cooking, prep the veggies.
- Drain the pasta, reserving one cup of the pasta water
- Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil, the sundried tomatoes, and the onions. Sauté for 4-5 minutes.
- Add the zucchini; season to taste with salt and pepper, and sauté for 3-4 minutes. Be careful not to overcook.
- Add the garlic and sauté for another minute.
- Add the tomatoes, the pasta, the lemon juice and zest and the pasta water. Season with cracked black pepper and red pepper flakes. Then turn the pasta with tongs (or lift and turn with two spoons) to incorporate everything.
- Once everything is nicely together and hot, add the spinach and continue to turn with tongs to incorporate the spinach. When the spinach begins to wilt, turn off the heat and continue turning it until the spinach is well integrated.
- Plate and finish with grated parmesan and caper berries.