Primavera Sauce - The Veggie Table

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Primavera Sauce

Pasta Primavera is the perfect springtime dish, filled with fresh vegetables.

Yield 4-6 servings
Time 30 minutes
  • large wok or skillet
  • wooden spoon
  • 1 pound sugar or snap peas
  • 1 pound leafy greens (kale, collard, mustard)
  • 6 scallions, chopped
  • 4 T olive oil
  • ½ t salt
  • 5 large cloves garlic, minced
  • ½ c fresh basil or parsley, coarsely chopped
  • black pepper
Directions Trim the peas and, if they are large, cut them in half.

Trim and coarsely chop the leafy greens.

Heat the olive oil over high heat and add the greens and salt.

Sauté for five minutes, then lower the heat and add the peas, scallions, and garlic. Sauté for another five minutes. Add the basil or parsley and pepper, and cook for another minute.

Notes In keeping with the fresh vegetable theme, this sauce should be eaten immediately, rather than tucked away in the fridge for later.

To make Pasta Primavera, cook up a pound of penne, fusilli, fettuccine, or other pasta while you are sautéing the vegetables and when the sauce is ready stir the pasta right into it. Cook this for another couple of minutes until everything is well mixed and serve with some freshly-grated parmesan cheese.

Another nice variation is to use rice instead of pasta.

Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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